Ann Carson has sent in one of her favourite family recipes, ‘Souped by pumpkin soup’ to be enjoyed by the Starts at 60 community. It looks like a perfect crowd pleaser especially coming into the colder months!
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1kg of diced pumpkin 1kg carrots; 1kg of Orange sweet potato; 1kg of red onions; 1kg of diced red capsicum 1 – 2 litres of chicken stock 1 – 2 cups of red lentils
Note: you can swap with any orange or red veggies you like.
Put everything into a large stock pot and cook until early the lentils are squishy
Take off the heat and let it cool for a while
Take a stick blender and a tin of coconut cream and blend everything until smooth and creamy
Season to your taste
This is great to freeze and will last from one season to the next.
I know I’ve stated 1kg for most of the vegies , but seriously the bigger the pot you have, the more you can cook and the more you can freeze for later
If you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us here.