Pumpkin and carrot soup

pumpkin-carrot-soupA simple and tasty way of making the most of seasonal veg that is in abundance in the autumn.

Makes enough for 8 servings







1kg (Approx) of pumpkin, skinned, de seeded and chopped into 2cm squares
1kg (Approx) of carrots peeled and chopped
1 large white Onion – peeled and sliced
3 tbsp good quality rapeseed oil
A knob of butter
Vegetable stock pot
Freshly ground black pepper
Salt and sugar (to your taste)

Now to make the soup:

  • Heat the oil and the butter in large saucepan and sweat the onion on a very low heat until soft (do not allow them to go brown), then add the carrot and continue to cook on a low heat for 15 mins until they too start soften, during this time you will need to keep an eye on the pot as they should create enough liquid to gently simmer (but if not add a little water as required) and then add the pumpkin.
  • After a further 15mins when the pumpkin has started to soften add the stock pot and a little hot water and the black pepper simmer gentle for a further 30-45mins, until all the veg is soft.
  • Take the pan off the heat and blend until smooth, adding more water as you go until you get a nice consistency. Taste – you may need to add a little salt or sugar at this stage to your taste but I rarely find it necessary.
  • Reheat the soup, serving with warmed crusty bread and butter.

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