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.
- 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.
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