Pumpkin and Carrot Soup

Serves 4, 15 minutes preparation, 20 minutes cooking

After carving pumpkins for Halloween this is a great way to use up the flesh from the inside! A great winter warmer meal for any night of the week and perfect served with crusty bread.


  • 20g butter
  • 1 onion, finely diced
  • 250g peeled and diced pumpkin
  • 100g carrots, diced
  • 2 tbsp wholemeal flour
  • 600ml vegetable stock
  • 1 tsp peeled and grated root ginger or ground ginger
  • 1/4 tsp curry powder
  • 1/4 tsp ground coriander
  • 1 tbsp wine vinegar
  • salt and pepper to taste
  • Creme fraiche, to garnish – optional


  1. In a large saucepan melt the butter and fry onion until translucent then add the pumpkin and carrots.
  2. Dust the mixture with flour, this will help thicken the soup, and brown for a few minutes whilst stirring constantly then pour in stock and mix well.
  3. Bring the mixture to the boil then turn the heat down and simmer for 15 to 20 minutes stirring often, until the vegetables are soft.
  4. Stir in ginger, curry powder, coriander, vinegar, salt and pepper. Pour soup into a blender and process until smooth. Serve with a dollop of cream fraiche and some crusty bread.

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