This recipe got me out of one of those weeks where Mr Grizzles had come out to play, and nothing seemed good enough to keep him seated for a meal. Thrown into a “omg he has got to eat SOMETHING” frenzy, I turned to soup and found this Gold recipe that is so much more than a soup. (that and having him seated on the bench chewing on strawberries ….)
I could almost swear after he had this his cold improved, though this may be coincidence. Its pumpkin soup by all appearances, but has so much more hidden inside. served with a little pasta or bread, it covers all the bases in one pot and freezes well.
Pumpkin Soup with Punch
1 T Butter and 1 T oil
2 kg Pumpkin, peeled and chopped OR
i used about 1 kg pumpkin and made up the other kg of carrot and sweet potato
(Im sure you could use any combination of root vegetables)
1 onion, finely diced
2 carrots, peeled and chopped
3 1/2 c low salt vegetable or chicken stock
(if your super efficient and want to make your own stock – do – there is so much goodness in homemade stock and you can freeze little bits to add goodies to any meal for the kids. However, if you dont have the time, I just used one low salt stock cube with 3 1/2 c of boiling water)
1/2 c red split lentils (best cupboard addition ever – they sneak into any meal to up the value)
200g canned chopped tomatoes
375g can Evaporated milk, low fat
( I also added a bay leaf with the stock and some chopped parsley from the garden to serve)
Heat the butter and oil in a large heavy stockpot and saute the onions until they are soft. ( i find the best way to get the flavor is to saute them on a medium low heat with the lid on so they sweat). Next add the carrots and pumpkin and fry them a few minutes.
Stir in the stock, lentils, tomatoes and bay leaf (if using). Bring to the boil and reduce to a simmer with the lid on. Cook about 30 minutes. stirring occasionally so the lentils don’t catch on the bottom of the pot. Once the vegetables are soft and tender and it all smells divine, take off the heat and let cool slightly.
Remove the bay leaf and blend up with a stick blender or in batches in blender until smooth.
Return to pan with the evaporated milk and heat through. Stir in some chopped parsley of you so desire and its good to go! i chopped up some toast for Noah to dip and let him go for it with his own spoon – the soup is nice and thick so it will coat the spoon for nice , slow baby friendly bites .
# Freezes well – pop in individual serving containers and you have a super-fast-super-baby meal when needed.
# Feel free to also blend cooked meat , like chicken, through the soup. Even other beans would pop in there for some lumpy bits 😉