Pumpkin & Carrot Soup

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• 

  Step 1

  Chop the red onion, pumpkin and carrots into chunks and place in a large soup pan with the butter.

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  Step 2

  Fry until golden and then reduce the heat.

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  Step 3

  Dissolve the stock cubes into the water and pour into the pan. Cook on a soft simmer for 15 minutes.

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  Step 4

  Pour the soup into a blender and pulse until smooth.

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  Step 5

  Return the soup to your pan and reheat.

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  Step 6

  Season with salt, pepper, cinnamon and a few dashes of Worcestershire Sauce.

• Step 7

  Serve hot.

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