Pumpkin & Carrot Soup

Turn your leftover pumpkins into a tasty soup!

https://www.cutoutandkeep.net/projects/pumpkin-and-carrot-soup • Posted by Cat Morley

You will need

1 Red Onion Quarter of a Pumpkin or half a can of pumpkin purree 6 Carrot(s) 2 tbsp Butter 400 ml Water 2 Vegetable Stock Worcestershire Sauce Salt Pepper Cinnamon

Project Budget

Time

Difficulty

Description

Instructions

1. 

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

2. 

   Fry until golden and then reduce the heat.

3. 

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

4. 

   Pour the soup into a blender and pulse until smooth.

5. 

   Return the soup to your pan and reheat.

6. 

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

7. Serve hot.