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Recipe

Granny Joyce’s Pumpkin Soup

5
Mins
Prep time
45
Mins
Cook time
4
Serves

Got some pumpkin and veggies lying around in your fridge? Granny Joyce shares her foolproof pumpkin soup recipe that uses up all your veggies, is creamy and delicious!

Gluten Free
Vegetables
Vegetarian
Granny Joyce’s Pumpkin Soup

Granny Joyce’s pumpkin soup is a foolproof use it up recipe. It turns soft pumpkin and any vegetables into a creamy, comforting bowl of soup. Instead of letting those odds and ends take up fridge space, you can repurpose them by simmering with stock to tenderise the veggies. The veggies are then blended into a smooth, rich soup that can be topped with a dollop of cream. It’s an ideal way to reduce food waste and create something genuinely warming that’s perfect for chilly days. So, the next time your veggie drawer needs some attention, give Granny Joyce’s pumpkin soup a try!

Need

1/2 pumpkin (peeled and chopped)
Any vegetables you have. Joyce uses: 1 carrot, 1 celery stem and 1 potato
1/2 brown onion
1 tbsp butter or oil
2 cups of vegetable stock liquid
Salt and pepper to taste
Dollop of cream to serve (optional)

How

  1. Roughly chop all vegetables.
  2. Heat butter in a large saucepan over medium high heat and cook onion, stirring until softened.
  3. Add all chopped vegetables into the pan with the stock and cover with water.
  4. Cook on low to medium heat for up to 45 minutes.
  5. Use a stick blender or transfer to blender to blitz until smooth.
  6. Season to taste and add a dollop of cream to serve.
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