Pumpkin and spinach are two of my favourite vegetables, I love eating them alone but who would have thought they would taste good together in a soup. This simple and easy recipe is delicious, hot and healthy. Perfect for a winter entrée or main meal, this is a great solution when you don't have a lot of time to prepare dinner.
1 Small onion 2 Teaspoons of butter 1 Heaped teaspoon of minced garlic 2 Massel vegetable stocks cubes 1 ½ Cups of water Dollop of sour cream (optional) 1 x piece of bread (optional)
1 teaspoon of pine nuts (optional)
1. Place a large saucepan on the stove and turn the heat to low, add the butter and wait until melted.
2. Dice the onion and add to the pan with the minced garlic and stir with a wooden spoon, cook until slightly brown.
3. Dice pumpkin into small pieces and slice spinach into strips.
4. Add the pumpkin and spinach to the pan once the onion and garlic are slightly brown and stir through.
Add pumpkin and spinach to the saucepan and stir through.
6. Place a lid on top of the saucepan and boil on a low heat for approximately 20 minutes or until the pumpkin is very soft and breaking up when you touch it with a wooden spoon.
7. Remove from heat and use a stick mixer (if you don't have one you can purchase from your local supermarket for approximately AUD $9.95 ) or blender to produce a smooth consistency, blend until there are no lumps.
You don't need to spend alot of money on a stick blender I brought mine from Coles for $9.95 and it does the job fine.