Pumpkin Soup – Bibado


1 large cooking pumpkin 

2 tbsp olive oil

2 tbsp curry powder (Korma blend works well)  

200g carrots

1 onion

2 garlic cloves

2Litres low salt vegetable stock


1) Scoop out the pumpkin, cut into Wedges, 

2) Rub wedges with 1 tbsp of oil, 1 tbsp of curry powder (salt and pepper if using) , and into the oven at 180° for 1 hour 

3) Chop up carrots, onion and garlic, and sauté́ until tender with remaining oil and curry powder, then add stock

4) Remove pumpkin from oven, skin, and into the pot with everything else!

5) Simmer for 10 minutes, then blend it up! 

Pop your onion in the freezer for 30mins before chopping and say bye-bye to onion tears

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