Pumpkin Soup

Pumpkin Soup recipe by Annabel Karmel


Pumpkin Soup

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!

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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)


  1. Heat the oil in a saucepan. Add the onion and fry for a few minutes.
  2. Next, add the carrots, pumpkin, chili, and garlic and fry for 3 to 4 minutes. Add the stock.
  3. Cover and bring up to the boil. Season and simmer for 15 minutes until the vegetables are cooked.
  4. Blend until smooth.
  5. 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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