Pumpkin & Carrot Soup
Turn your leftover pumpkins into a tasty soup!
Posted by Cat Morley
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You Will Need (10 things)
- 1 Red Onion
- Quarter of a Pumpkin or half a can of pumpkin purree
- 6 Carrot(s)
- 2 tbsp Butter
- 400 ml Water
- 2 Vegetable Stock
- Worcestershire Sauce
- Salt
- Pepper
- Cinnamon
Steps (7 steps, 15 minutes)
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1
Chop the red onion, pumpkin and carrots into chunks and place in a large soup pan with the butter.
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2
Fry until golden and then reduce the heat.
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3
Dissolve the stock cubes into the water and pour into the pan. Cook on a soft simmer for 15 minutes.
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4
Pour the soup into a blender and pulse until smooth.
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5
Return the soup to your pan and reheat.
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6
Season with salt, pepper, cinnamon and a few dashes of Worcestershire Sauce.
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7
Serve hot.