Pumpkin, potato and carrot soup

    Thrown together recipe for pumpkin soup, that turned out pretty good. Great for using up spare veg around Halloween time, vegetarian recipe, possibly vegan if you don't use the milk (but not entirely sure.) No cream needed! This recipe makes a lot, probably around 12 servings.


    Merseyside, England, UK
    2 people made this

    Serves: 12 

    • 1/2 large pumpkin - peeled, seeded and finely chopped
    • 600g potatoes, peeled and sliced
    • 8 to 10 large carrots, peeled and sliced
    • 1 vegetable stock cube
    • olive oil, for frying
    • 1 red onion, chopped
    • 1 clove garlic, chopped
    • 3 teaspoons ground mixed spice
    • 2 teaspoons ground ginger
    • 3 to 4 teaspoons of Very Lazy® red chillies
    • salt and pepper, to taste
    • 300ml milk

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Combine the pumpkin, potato and carrots in a large saucepan and pour in enough water to cover then crumble in a stock cube. Bring to the boil and cook until tender but not falling apart, about 10 minutes.
    2. Meanwhile, warm a little olive oil in a frying pan over a medium heat. Add the onions and garlic, spices, chillies and seasoning. Cook and stir for 5 to 6 minutes until tender then add to the vegetables and give a good stir.
    3. Purée the soup using a handheld liquidiser or in a food processor adding some or all of the milk if necessary to achieve a desired consistency. Serve hot in warmed bowls.


    If serving the soup later in the day you can keep it warm on Low setting in a slow cooker.

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