Pumpkin and Vegetable Soup

Oct 30

Carving pumpkins is a fun autumn tradition for people of all ages, but in a soup they also make a fantastic warming dish as the nights begin to get longer.

Serves: 4 — Preparation: 15 m — Cooking Time: 30 m

We find this recipe so simple, and it requires very little ‘soup’ervision so you can leave it simmering while you’re doing creepy crafts or cosying down.

With the added vegetables, this is not only a very nutritious meal, but the pumpkin flavour is less overwhelming, so even if you’re not a huge fan of this seasonal staple you will likely enjoy this soup!

Ingredients:

1kg Pumpkin
1 Leek
2 Medium Carrots
1 Medium Potato (or 2 small)
1 Brown Onion
2 Vegetable Stock Cubes

Seasoning:

Salt
Pepper
Garlic (fresh or dried)
Dried Mixed Herbs

Method:

Cut open the pumpkin and scoop out the seeds and stringy pulp, then cut the firm pumpkin meat away from the skin and chop into chunks, placing them straight into a large saucepan.
Peel the potato then cut into small cubes and add them into the pan.
Slice the carrots, leek and onion, and add them all into the saucepan.
Crumble the stock cubes over the vegetables in the pan and pour in some pre-boiled water. When making soups I tend to fill the water up to about 3 quarters of the level of ingredients (you can always add more later if it’s too thick).
Season with salt, pepper, a sprinkle of mixed herbs and garlic (2 cloves or a sprinkle of dried garlic).
Put on the hob over a medium heat until it starts to bubble, stir, then turn the hob onto a lower heat to simmer. The simmer time doesn’t have to be exact, but you should give it at least 20 minutes to allow the vegetables to soften through.
Blend and enjoy! 🎃