Simple pumpkin soup

Orange vegetables like pumpkin and sweet potato are high in beta carotene (which our bodies convert to vitamin A) and vitamin C, nutrients important for an effective immune system. This simple yet nourishing soup is perfect for the cooler months.

Difficulty: Easy | Serves: 4 Subo bottles | Prep: 5 mins | Cook: 30mins


1/2 medium kent or 1 medium butternut pumpkin (approximately
cups), peel and seeds removed
2 cloves garlic, crushed
1/2 medium sweet potato (approximately 1 cup), peeled
2 cups low sodium vegetable stock (or water)
1/4 tsp cumin powder

Step 1: Chop pumpkin and sweet potato into 1-2cm pieces.
Step 2: In a medium pot add the pumpkin, sweet potato, garlic and cumin and cover with vegetable stock/water.
Step 3: Bring to the boil and then reduce heat and simmer for 25 minutes or until pumpkin and sweet potato are soft.
Step 4: Remove from heat and set aside until no longer steaming.
Step 5: Once soup has cooled to warm, carefully transfer to a blender (avoid glass blenders) or use a stick blender and blend until smooth and creamy.
Step 6: Alternatively, mash in pot until smooth.Serve warm.
Step 7:Store any remaining soup in the fridge for 1-2 days or freeze for 1-2 months.

Approximate nutrition per serve:
Protein: 2.4g
Fat: 0.3g
Carbohydrates: 19.7g
Fibre: 3.7g
Vitamin C: 17.4mg
Vitamin A (beta Carotene):

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