All quantities are a rough guide – it’s a real ‘feel’ and ‘taste as you go’ sort of recipe.
6-7kgs of pumpkin, peeled and cut into chunks
4kgs of carrots, cut into chunks (but I generally don’t peel them)
3 kgs of onions, peeled and cut into chunks
A very big tin of tomatoes or a whole heap of fresh tomatoes if you prefer
Enough chicken and/or vegetable stock to almost cover the vegetables
Mild curry powder to taste. For this quantity we used a whole (?)25g box Salt, to taste
2 cups, soft brown sugar
Sour cream (optional) we used 750g and it was full fat, but lite sour cream is just as good.
- Boil up the pumpkin, carrots, onions, tomatoes, salt, stock and curry power til the veges are cooked.
- Whizz in a blender or with a hand blender til smooth-ish.
- Add the brown sugar and whizz again.
- Add the sour cream (if using) and whizz again (it’s SO much easier if you do have a hand-held stick blender). You can cook this in several pots if you need to but try to put it all together in one pot before the final whizz so that everyone gets soup that tastes the same!
TO SERVE: Serve with garlic bread or warm cheese scones. This is such an easy and wholesome soup and it freezes wonderfully. It’s also great for using up veges that are borderline e.g. hairy carrots and fresh tomatoes that are past their best (skins and all) etc!