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Spicy Pumpkin & Carrot Bone Broth Soup

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

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