I had far too much broccoli in my fridge –  I also had a 500g bag of diced butternut pumpkin that was on special for $1 (what a bargain!) … so I decided to make soup. I threw in a few things here and there, and this is what happened. A filling, tasty and very nutritious soup. Bon Apetite!

Ingredients:

  • 500g butternut pumpkin, cubed
  • 500g broccoli, roughly chopped
  • 2 brown onions, roughly chopped
  • 6 rashers streaky bacon, roughly chopped (omit for vegetarian)
  • 2 cups bone broth (or beef stock)
  • 1 cup filtered water
  • 4 cloves garlic, roughly chopped
  • 1/2 cup pouring cream (use coconut cream for dairy-free)
  • Pink salt and black pepper to taste
  • Freshly grated parmesan (to garnish, optional)
  • 2 Tbsp. butter (omit for dairy-free)
  • Extra water to make it the consistency that you like

Method:

  1. Preheat a large saucepan over medium-high heat and melt butter.
  2. Add onion, garlic, bacon and pumpkin and cook, stirring until nicely browned.
  3. Add broccoli and stir to combine.
  4. Add your bone broth or beef stock (I use frozen broth)
  5. Allow to simmer for about 25 minutes.
  6. Season with salt and pepper to your taste.
  7. Transfer to a food processor/blender, add cream and puree until smooth.
  8. Add extra water if you would like it to be a bit runnier.
  9. Serve topped with grated parmesan

Tips:

  • You can also serve with some crumbled bacon on top

 

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