With the days getting shorter and a chill creeping into the air, our number one priority is keeping our little ones warm and cosy.
‘Tis the season of the pumpkin and there’s nothing more comforting than a hearty bowl of pumpkin soup. It’s also the perfect seasonal starter that can be stored in the fridge and re-heated for a fast and easy meal.
Check out the simple recipe below.
Serves 4-6
Ingredients:
- 2tsp oil
- 2tsp Siúcra light golden brown sugar
- 1tbsp curry powder
- 500g diced pumpkin flesh
- 1 onion dice
- 1litre vegetable stock
- 200ml cream
- Salt and pepper
- 100g finely shredded leek
- 1 capsicum pepper, cut into strips
- 1 carrot, cut into strips
Method:
- Heat the oil in a saucepan. Add the curry powder and brown sugar. Add the pumpkin and onion and fry lightly. Add the stock, cover and simmer for about 20 minutes.
- Remove the pumpkin and onion from the saucepan and liquidise them with some of the stock. Add the liquidised vegetables back to the stock. Add the cream and heat gently.
- Season with salt and pepper. Pour into bowls and garnish with leek, capsicum and carrot.
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