Spicy Pumpkin & Carrot Bone Broth Soup
Difficulty : Easy
This is a lovely spicy pumpkin soup, perfect for an Autumn evening, coupled with delicious sourdough bread (bought from the store, not made).
Ingredients
- 1 litre of chicken bone broth (2 pouches, or 50g of chicken broth powder)
- 1 whole pumpkin
- 300g organic carrots (organic have a better flavour)
- 1 tsp cayenne pepper
- 2 red chilli sliced and diced
- Sourdough bread to serve
Method
- Chop up your pumpkin and add the pumpkin flesh to a slow cooker or a pot on the stove.
- Peel and chop up the carrot and add to the pumpkin.
- Pour in all the chicken broth and leave to simmer for 2-3 hours. You may need longer if using a slow cooker.
- Half an hour before serving, chop the chillis and add to the soup.
- Add the cayenne pepper
- Blend your soup using an electric hand blender
- Garnish with coriander or a similar herb.
- Serve with sourdough bread
