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Turn your leftover pumpkins into a tasty soup!
Chop the red onion, pumpkin and carrots into chunks and place in a large soup pan with the butter.
Fry until golden and then reduce the heat.
Dissolve the stock cubes into the water and pour into the pan. Cook on a soft simmer for 15 minutes.
Pour the soup into a blender and pulse until smooth.
Return the soup to your pan and reheat.
Season with salt, pepper, cinnamon and a few dashes of Worcestershire Sauce.
Cook along with #CookingSuperstar Amanda from A Wholesome New World