This week a friend shared a wonderful ‘use it up!’ seasonal soup recipe that I just had to share with you.

It contains one of my favourite vegetables (beetroot) along with something I find I cannot eat at all – pumpkin.

I’m so convinced this soup sounds like a way to eat pumpkin and turn it into a culinary delight, so I’m going to be trying it out!

Sunflower’s curried beetroot and pumpkin soup

Ingredients

a little oil for frying
3 small onions, sliced
1 very large beetroot or 4 regular beets cut into dice
Half a small pumpkin, diced
4 small carrots, sliced
1 litre vegetable stock
1 generous tsp curry powder

Method

Sauté vegetables in a little oil for a few minutes until starting to soften.

Add stock and curry powder then simmer for 25-30 min until all veggies are cooked.

Blend to the required consistency.

This is a fantastic recipe for Halloween as the pumpkin makes it blood red!