Pumpkin, sweet potato and carrot soup in bowl with toast on the side

Packed with orange vegetables, this soup makes a nutritious and warming winter lunch or dinner. If you don’t have the right quantities of the vegetables below, don’t stress. You just want around 1100g pumpkin/sweet potato/carrot for a thick and smooth soup. Up the curry powder if you like it spicy (this is a kid-friendly version). Serve with sourdough toast. It makes around 1 litre (5-6 portions) and freezes well.

You will need

  • 2 tbsp extra virgin olive oil
  • 1 brown onion, chopped
  • 1 clove garlic chopped or crushed
  • 1/2 teaspoon curry powder
  • 700g pumpkin cut roughly into
  • 400g sweet potato cut roughly into 3 cm pieces
  • 1 large carrot, sliced
  • 500ml chicken or vegetable stock


What you do

In a large saucepan, heat the olive oil over low-medium heat. Add onion and garlic and stir for a few minutes or until the onion starts to go translucent. Add curry powder and stir for a minute or until curry powder is fragrant.

Add pumpkin, sweet potato and carrot and mix everything to coat in the onion. Add the stock. Bring to the boil and simmer away until vegetables are soft (around 20-25 minutes).

Blend until smooth. Season, taste and give a final blitz.

Serve with a dollop of plain yoghurt or sour cream, a drizzle of olive oil and cracked pepper along with the sourdough toast.

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Category

Soups, Vegetarian

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