My delicious, hearty use-it-up pumpkin soup is what cool weather is all about. Brimming with vegetables, it makes a wonderfully filling and warming meal.

I have eaten pumpkin all over the world, in hot climates and cold, and I have to say that for me, pumpkin and cooler weather just go together so well - it's truly a match made in heaven.

I usually make pumpkin soup with just pumpkin, stock, onion, and garlic but I had some veggies which needed using up, so I chucked them all in together, and this delicious pumpkin soup happened. Like magic!

Making this pumpkin soup really couldn't be easier; simply sweat the vegetables in some oil for 10 minutes, add some veggie stock, simmer until tender, then blitz and season. Done!

My Use-It-Up Pumpkin Soup

Is...

• easy to make
• full of goodness
• a great way to use up older veggies you may have lurking in the bottom of your 'fridge
• gluten-free
• dairy-free
• nut-free
• soy-free
• vegan
• diet-friendly
• low-cal
• low-fat
• delicious

Enjoy!

Do you love pumpkin soup? What's your favourite winter soup? Tell me in the comments below!

📖 Recipe

Use-It-Up Pumpkin Soup

My delicious, hearty use-it-up pumpkin soup is what cool weather is all about. Brimming with vegetables, it makes a wonderfully filling and warming meal.

Print Rate

Course: Soup

Cuisine: British

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Makes (slide to adjust): 8 servings

Calories: 160kcal

Author: Nico

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 small pumpkin de-seeded, peeled, and cut into chunks
• 2 large carrots washed and cut into chunks
• 1 really big leek washed and sliced
• 1 large onion peeled and sliced
• 6 fat cloves garlic peeled and smashed
• 2 medium-large potatoes washed and cut into chunks
• Half a small cabbage washed and sliced
• 2 litres vegetable broth
• 2 teaspoon ground black pepper
• Smidge of sea salt

Cook ModePrevent your screen going dark

Instructions

• In a large pan, sweat the vegetables in the oil for 10 mins or so.
• Add the stock, stir well, bring to the boil, and then lower the heat to simmer the veggies for around 25 minutes, until they’re soft.
• Blend until the soup is smooth, and season to taste.
• Ladle into bowls, and serve immediately, or once cooled, keep in the 'fridge in an airtight container for up to a week. This pumpkin soup also freezes well.

Notes

I use a Braun Multiquick immersion blender for all of my soups - it's so convenient, and makes for less washing up too!

Nutrition Facts

Use-It-Up Pumpkin Soup

Amount Per Serving

Calories 160 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g5%

Sodium 87mg4%

Carbohydrates 30g10%

Fiber 5g20%

Sugar 8g9%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!

DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that:

• 1 cup = US cup = 240 ml
• 1 tablespoon = US/UK = 15 ml
• 1 fl oz = US = 30 ml

Further information may be found here

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