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My delicious, hearty use-it-up pumpkin soup is what cool weather is all about. Brimming with vegetables, it makes a wonderfully filling and warming meal.

I have eaten pumpkin all over the world, in hot climates and cold, and I have to say that for me, pumpkin and cooler weather just go together so well – it’s truly a match made in heaven.

I usually make pumpkin soup with just pumpkin, stock, onion, and garlic but I had some veggies which needed using up, so I chucked them all in together, and this delicious pumpkin soup happened. Like magic!

Making this pumpkin soup really couldn’t be easier; simply sweat the vegetables in some oil for 10 minutes, add some veggie stock, simmer until tender, then blitz and season. Done!

My Use-It-Up Pumpkin Soup

Is…

• easy to make
• full of goodness
• a great way to use up older veggies you may have lurking in the bottom of your ‘fridge
• gluten-free
• dairy-free
• nut-free
• soy-free
• vegan
• diet-friendly
• low-cal
• low-fat
• delicious

Enjoy!

Do you love pumpkin soup? What’s your favourite winter soup? Tell me in the comments below!