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.
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.