Pumpkin soup recipe
Both delicious and nutritious, this recipe is a great way to use up leftover pumpkin and can be enjoyed by the whole family.
Prep time
10 mins
Cook time
30 mins
Serves
8
Difficulty
Easy
- 1 butternut pumpkin
- 1 sweet potato
- 1 large carrot
- 1 onion
- 2 tbs olive oil
- 4 tbs vegetable stock powder
Peel and chop the pumpkin, sweet potato and carrot into cubes. Dice the onion.
Heat oil in a pan and fry all vegetables until golden. Add a pinch of cumin for a flavour twist.
Add 2L boiling water to the pan and stir in stock powder. Bring to the boil and simmer for 20 minutes until all vegetables are soft.
Using a stick mixer liquefy all the soup until it’s nice and smooth.
Taste and season with salt and pepper accordingly, and sprinkle with fresh coriander to garnish.
Have you tried?
A nutritious and delicious plant-based meal to give toddlers a veg boost, and introduce tiny tastebuds to mild spices. The scrummy combination of tender cauliflower, sweet tomatoes and protein-packed red lentils, in a mildly-spiced coconut sauce, is sure to put big smiles on little faces. We've also served soft Basmati rice on the side, so little diners can be in charge of mixing it into their Dhal. Lots of fun for curious little foodies. Suitable for vegetarians and vegans.
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