Ingredients

• One Medium Pumpkin, Skinned And Chopped
• One Onion, Finely Chopped
• Olive Oil
• Salt, Pepper, Mixed herbs, Garlic Granules, Onion Granules, Curry Powder
• Two Vegetable Stock Cubes
• 700ml Hot Water

Method

1. Place the onion in some olive oil in a very large saucepan or saute pan on a medium heat. I used a saute pan. Make sure whatever you have includes a lid with a little vent to let out some steam!
2. Once the onions have softened and gained a little colour add in the pumpkin pieces
3. Add salt, pepper, mixed herbs, garlic granules, onion granules, curry powder, two vegetable stock cubes and 700ml of water and give a good stir through
4. Place a lid on and leave to simmer on a medium heat for a few hours before blending and leaving on the heat for another hour before removing from the heat

Eating And Storage Tips

If you want to make this pumpkin recipe go even further, I get three super large portions from this but still about 100 calories a portion, you could add sweet potato or carrot in there too. Carrot would be the far more budget friendly option. If you’re going to add more ingredients in to bulk it out you might want to consider adding another onion too!

Should you want to make this feel a bit more luxurious or look a little more fancy then you can add a little double cream or Greek yoghurt in at the blending stage or do a fancy fresh swirl of it in the served up soup along with a few fresh coriander leaves too.

This made a very large three portions for me but if you want to put it with fresh bread to dunk into it then you could easily add a couple of extra servings to this. I had one fresh, another reheated in the microwave for lunch the next day and then placed a label on the other portion and popped it into the freezer. It can stay in the fridge for 2-3 days and in the freezer for up to three months so if you have a lot of freezer space bulk cook and you’re sorted for comforting joy any time in the winter!