This is a lovely spicy pumpkin soup, perfect for an Autumn evening, coupled with a delicious sourdough bread (bought from the store, not made).
Ingredients
- 1 litre of chicken bone broth (2 pouches, or 50g of chicken broth powder)
- 1 whole pumpkin
- 300g organic carrots (organic have a better flavour)
- 1 tsp cayenne pepper
- 2 red chilli sliced and diced
- Sourdough bread to serve
Method
Step 1: Chop up your pumpkin and add the pumpkin flesh to a slow cooker or a pot on the stove.
Step 2: Peel and chop up the carrot and add to the pumpkin.
Step 3: Pour in all the chicken broth and leave to simmer for 2-3 hours. You may need longer if using a slow cooker.
Step 4: Half an hour before serving, chop the chillis and add to the soup.
Step 5: Add the cayenne pepper
Step 6: Blend your soup using an electric hand blender
Step 7: Garnish with coriander or a similar herb.
Step 8: Serve with sourdough bread
3 Comments
Sounds great, but I usually use our soup kettle to make soups. Would I still get the goodness from the broth with this method. Thank you.
Hi Chris
Thanks so much for the comment. Soup kettles are amazing for retaining all the nutrients for soups. As a sealed unit it does tend to improve the nutrition for soups, so you are right to think that sticking to that method is better, but for people who don’t have a soup kettle, then a slow cooker or on the stove top is still a healthy and nutritious way to make broth soup 🙂
Rachel x
Thank you Rachel, I can honestly say the soups and gravy I have made with the stocks are absolutely delicious. I do absolutely love the drinks too. Thanks again.
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