Perfect Pumpkin, Carrot and Potato Soup!!
Cook time
Total time
A delicious, comforting and easy soup that is perfect on those wintery days or when you just ' need' a bowl of home-cooked soup!
Recipe type: soup
Serves: 4
  • ½ large pumpkin - cut into cubes
  • 1 onion sliced
  • 20g butter
  • 1.5 litres (6 cups) of chicken stock (use a gluten free stock if you want a gluten free soup)
  • 2 carrots - diced
  • 3 medium potatoes - diced
  • a good dose of nutmeg - 1 teaspoon
  • ½ teaspoon of cinnamon
  • freshly cracked black pepper
  • salt to taste
  • sour cream fresh chives to serve
  1. In a large saucepan, heat to a medium heat and in the butter and onions
  2. Fry the onions in the butter until they are soft
  3. Add in the diced pumpkin, diced carrots and diced potatoes and stir through the butter and onion mixture and cook for a minute or so.
  4. Add in the chicken stock and bring to the boil
  5. Add in the nutmeg and cinnamon, salt and pepper
  6. Stir to combine and add the lid and reduce the heat to simmer
  7. Simmer for ½ to ¾ an hour or till the vegetables are soft when pressed with a wooden spoon.
  8. Using a stick blender, blend the soup until the vehgeatble pieces are all blended and the soup mixture is thick (or to your liking)
  9. Serve in a large bowl, top with sour cream and sprinkle with chives. Finish with cracked pepper and salt to your liking.
Recipe by Sparkles in the Everyday! at