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A spicy, warming soup that makes delicious use of leftover pumpkins this autumn.
Place a large deep pot over medium heat and add the olive oil.
Add the onion, turmeric, ginger, garlic and chili flakes and sautee for a couple of minutes.
Then add the chopped carrot, peppers and pumpkin. Sautee together with the onion mixture for 10-12 mins or until the vegetable pieces become coated in onion mix and begin to caramelise and soften at the edges.
Next add the stock and boiling water. The vegetable pieces should be totally submerged. Add more water if they're not.
Cook on medium/low heat for 30 to 40 minutes.
When the vegetables are soft, blend the soup with a handheld mixer until smooth.
All to be sourced organic where possible
2 tbsp olive oil
1 large onion, chopped
2cm piece of turmeric, finely chopped
8cm piece of ginger, finely chopped
6 garlic cloves, crushed
1.5 tsp chilli flakes
3 oranges peppers, deseeded and roughly chopped
1.3 kg pumpkin, skinned, deseeded and roughly chopped