BLOG : Hearty winter pumpkin soup

Sherasha Cummings, Sarah Anwar, Amy Phengsauath, Louise Sievenright
Vegetable soup is one of my family's favourite vegetable-based meals at this time of year. Ever since the kids were babies, it has been one of my go-to meals during the winter months, because it is simple one-pot cooking, nutritious, hearty and economical.

The first soup to be a hit with each of the three kids when they were toddlers was pumpkin soup, with just a hint of cumin and nutmeg. For each half of peeled, chopped pumpkin, I add a chopped onion, a couple of carrots and 2-3 stalks of celery, and a peeled potato or kumara. I place all of these vegetables in a large saucepan, cover with water, bring to the boil, reduce heat and simmer until all the vegetables are cooked. I season with a pinch of ground cumin and ground nutmeg. I then puree it with a hand held blender.

This pumpkin soup is still a firm favourite, so I always make enough for 2-3 meals and freeze it for those times we're late home, so there's always a healthy, comforting family, meal only a few minutes away.

Here's another variation of pumpkin soup which is popular with my kids.