This is a lovely spicy pumpkin soup, perfect for an Autumn evening, coupled with a delicious sourdough bread (bought from the store, not made).
- 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
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