VegBox Recipes

Pumpkin / Squash and Carrot Soup

This delicious squash soup is vibrant orange and warms up any autumn or winter's day. It works equally well with pumpkin or an orange-fleshed squash and is really easy to make - as well as tasty.


Serves 4

1 small / medium pumpkin or other orange-fleshed squash
2 medium onions
2 medium potatoes, peeled
1 litre vegetable stock (or water plus a stock cube)
4 medium carrots
1 tablespoon vegetable oil
8 oz brown rice, cooked (optional)
1 tablespoon of your favourite fresh herbs (e.g. sage or thyme), chopped


  1. Peel the onions and chop roughly. Chop the potatoes into 2cm cubes. Cut the carrots into similar-sized chunks.

  2. Heat the oil gently in a large pan. Add the onions, potatoes and carrots. Stir to coat with oil. Cover and saute for 10 minutes, stirring occasionally to prevent browning.

  3. Peel the pumpkin / squash with a potato peeler. Cut in half and discard the seeds. Chop the flesh into 2cm chunks and add to the pan.

  4. Add the stock. Bring to the boil and simmer for about 15 minutes, until the squash is cooked.

  5. Remove from the heat and liquidise until smooth. Add the chopped herbs and season with salt and pepper to taste.

  6. Serve topped with the brown rice for a filling meal.

Time From Cupboard-To-Table

45 mins

Notes & Variations on Pumpkin / Squash and Carrot Soup

This soup freezes well.

Try experimenting with your favourite herbs - or you could add a tablespoon (or so) of your favourite curry paste, instead.

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