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?
Our plant based Veg Chilli & Rice is a winner of a dinner. We pack it full of delicious veg, and protein-rich pulses, to make a nutritious plant-based meal that little ones will love. It contains tender haricot & turtle beans, in a mildly-spiced tomato sauce with yellow pepper and butternut squash, and is served on a bed of long grain and colourful red rice. Little ones get 2 of their 5-a-day, you get clean plates and no complaints! Suitable for vegetarians and vegans.
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