Super simple and yum! Uses common ingredients with easy substitutes - great for a quick mid-week meal (with leftovers for lunch!).
Ingredients
| 1 cup | Pumpkin, peeled and roughly chopped (Main) |
| 5 medium | Carrots, peel if you like, roughly chopped |
| 3 medium | Kumara, peeled and roughly chopped (Main) |
| 300 g | Ham, chopped & fried lightly, leave out for vege option |
| 3 small | Onions, or red onion, chopped & fried with ham |
| 5 sprinkles | Nutmeg, to taste |
| 3 sprinkles | Ground fennel seeds, to your taste |
| 1 cube | Chicken stock, or vege stock if preferred |
| 6 cups | Water |
| 1 pot | Cream cheese, substitute with milk or cream |
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Directions
- Bring the first 9 ingredients to a simmer together in a large pot on the stove top. The quantities don't need to be exact - work with what's in your pantry and fridge! Let the pot bubble away gently for up to an hour, until veg are soft.
- Remove pot from heat, blend with a stick blender to a smooth consistency.
- Add up to 1 tub of cream cheese (amount depends on how creamy you want the soup, milk or cream will also work), return to stove top, stir and heat through.
- Serve with crusty bread, yum! :-)
