Making vegetable soup from scratch is much easier than you might think – and you can freeze it in portions too! If you’re not a fan of pumpkin the recipe also works great with butternut squash. The perfect autumn warmer with a spooky spider twist!
Ingredients
1 tbsp sunflower oil
2 onions, peeled and chopped
2 carrots, peeled and diced
600g pumpkin, peeled and diced
¼ red chili, finely diced
1 clove garlic, crushed
1 ½ pints chicken or vegetable stock
50 ml double cream (optional)
2 onions, peeled and chopped
2 carrots, peeled and diced
600g pumpkin, peeled and diced
¼ red chili, finely diced
1 clove garlic, crushed
1 ½ pints chicken or vegetable stock
50 ml double cream (optional)
Method
- Heat the oil in a saucepan. Add the onion and fry for a few minutes.
- Next, add the carrots, pumpkin, chili, and garlic and fry for 3 to 4 minutes. Add the stock.
- Cover and bring up to the boil. Season and simmer for 15 minutes until the vegetables are cooked.
- Blend until smooth.
- Drizzle with cream (if using) before serving or create a pattern by drawing circles and then dragging a skewer through them.
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