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)

  1. 1

    Chop the red onion, pumpkin and carrots into chunks and place in a large soup pan with the butter.

  2. 2

    Fry until golden and then reduce the heat.

  3. 3

    Dissolve the stock cubes into the water and pour into the pan. Cook on a soft simmer for 15 minutes.

  4. 4

    Pour the soup into a blender and pulse until smooth.

  5. 5

    Return the soup to your pan and reheat.

  6. 6

    Season with salt, pepper, cinnamon and a few dashes of Worcestershire Sauce.

  7. 7

    Serve hot.