Both delicious and nutritious, this recipe is a great way to use up leftover pumpkin and can be enjoyed by the whole family.
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.