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Pumpkin and Carrot Soup

With winter in full swing and cold days the norm, we want warming soups to keep us toasty and filled. Make the most of seasonal squash at this time as its not just for Halloween. It's cheap, full of fibre and nutrients.... you can even toast the seeds too, and add as a topping so nothing goes to waste. The skin can be tough to carve so make sure you soften it in the microwave first to make it easier for you (top tip).
If you make a lot of soups then you want to change it up a bit and add this Pumpkin and Carrot soup recipe to the menu. The picture guide let's you follow the recipe easily and allows you to tailor it to suit you and your families tastes. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
 1 Small Pumpkin
 4 Carrots
 1 Leek
 1 tsp Garlic paste
 1 tsp Chilli flakes
 1 tsp Mixed Herbs
 1 tsp Ginger paste
 1 tsp Chives (dried)
 2 Chicken stock cubes
 1 tbsp Butter
 50 g Porridge Oats
 800 ml Water
 1 tbsp Parmesan for garnish (optional)
1

Prep:- microwave the Pumpkin for 20mns on high.
Wash and chop the carrots into chunks.
Wash and slice the Leek

2

Once cooled slightly cut the pumpkin in half and scoop out the seeds.
Peel and chop into chunks

3

Add the butter and Leek to a pot and fry gently for 3-4mns

4

Add the carrots and pumpkin.

5

Add the garlic,chilli,herbs,stock cubes,ginger and chives

6

Add the water. Stir through
Bring to the boil, lower the heat and simmer for 30mns or until the veg is soft.

7

Add the Oats,stir through and continue to simmer for 10 mns- you can add at the beginning of cooking but I forgot lol.

8

Once the oats have cooked, stir through, then use a stick blender and blend till smooth or leave chunky if you prefer.

9

Taste and adjust the seasoning if needed. I added some water to thin it down a little.

10

Divide between 4 bowls and garnish with the Parmesan shavings and a sprinkle of chilli flakes

11

Or serve with seeded crackers or crusty bread.

12

Easy Swaps:-
Leek for Onion or celery.
Chicken stock for Vegetable.
Oats for Lentils.
Mixed herbs for Coriander.
Chilli flakes for Paprika.

13

Tip:- add 100ml of cream for a touch of luxury.
Tip:- add some tomatoes to give a rich tomato taste.
Tip:- check the Singing swede recipe on the website as a guide to softening the Pumpkin.

Ingredients

 1 Small Pumpkin
 4 Carrots
 1 Leek
 1 tsp Garlic paste
 1 tsp Chilli flakes
 1 tsp Mixed Herbs
 1 tsp Ginger paste
 1 tsp Chives (dried)
 2 Chicken stock cubes
 1 tbsp Butter
 50 g Porridge Oats
 800 ml Water
 1 tbsp Parmesan for garnish (optional)

Directions

1

Prep:- microwave the Pumpkin for 20mns on high.
Wash and chop the carrots into chunks.
Wash and slice the Leek

2

Once cooled slightly cut the pumpkin in half and scoop out the seeds.
Peel and chop into chunks

3

Add the butter and Leek to a pot and fry gently for 3-4mns

4

Add the carrots and pumpkin.

5

Add the garlic,chilli,herbs,stock cubes,ginger and chives

6

Add the water. Stir through
Bring to the boil, lower the heat and simmer for 30mns or until the veg is soft.

7

Add the Oats,stir through and continue to simmer for 10 mns- you can add at the beginning of cooking but I forgot lol.

8

Once the oats have cooked, stir through, then use a stick blender and blend till smooth or leave chunky if you prefer.

9

Taste and adjust the seasoning if needed. I added some water to thin it down a little.

10

Divide between 4 bowls and garnish with the Parmesan shavings and a sprinkle of chilli flakes

11

Or serve with seeded crackers or crusty bread.

12

Easy Swaps:-
Leek for Onion or celery.
Chicken stock for Vegetable.
Oats for Lentils.
Mixed herbs for Coriander.
Chilli flakes for Paprika.

13

Tip:- add 100ml of cream for a touch of luxury.
Tip:- add some tomatoes to give a rich tomato taste.
Tip:- check the Singing swede recipe on the website as a guide to softening the Pumpkin.

Pumpkin and Carrot Soup

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