Leftover pumpkin? Turn it into something tasty, using Liz’s scrumptious autumnal soup recipe.
Serves at least 4
Cost = approx. 37p per serving*
1kg bag of carrots
OR your left over Halloween pumpkin
A pack of value cream cheese
Cooking bacon 500g
1 tbsp of curry powder
Salt and pepper to taste
Requires a hand blender (available for £5 from Wilkinsons)
Chop up the pumpkin/carrots and the onions.
Pour in boiling water until they are fully submerged, and boil until the carrots/pumpkin is soft enough to mash with a fork (the carrot will not fully mash until blended).
Add in the cooking bacon and continue to boil until bacon is cooked.
Blend together using a hand blender (you might need to add more water - depending on how thick you want it).
Add the curry powder, cream cheese and salt/pepper to taste, and blend some more.
Great on it’s own or served with bread.
Veggie option? Add a thumb-sized piece of ginger instead of the bacon for nice carrot and ginger soup!
*Prices from Tesco, correct at time of publishing.