Monday 12 October 2020


 This time of year is all about cosy and comfort foods . I love making soup and this weekend we whipped up a batch of pumpkin soup.

It’s so easy to make and I use the leftovers from our pumpkin carving which is even better , I hate waste!.


500G pumpkin flesh 

6 Large Carrots

1 large onion

Salt and pepper

1 litre vegetable stock 


Chop up all of your veg and pop it in your slow cooker . Sprinkle in some salt and pepper and then add in your litre of vegetable stock.

I use two types of stock for this , one stock cube and one of the stock pots , this makes it super tasty and gives it that extra flavour.

Pop the lid on and leave on low for 8 hours and then give it a blitz with a hand blender once done .

Serve up with crusty bread or on its on , either way, it’s absolutely delicious and a firm favourite in this house :)

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