Spicy Pumpkin & Carrot Bone Broth Soup

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).


  • 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


  1. Chop up your pumpkin and add the pumpkin flesh to a slow cooker or a pot on the stove.
  2. Peel and chop up the carrot and add to the pumpkin.
  3. Pour in all the chicken broth and leave to simmer for 2-3 hours. You may need longer if using a slow cooker.
  4. Half an hour before serving, chop the chillis and add to the soup.
  5. Add the cayenne pepper
  6. Blend your soup using an electric hand blender
  7. Garnish with coriander or a similar herb.
  8. Serve with sourdough bread

Recent Recipes