CookingBauer XcelSoup, Recipe

Grandma's pumpkin soup

CookingBauer XcelSoup, Recipe
Grandma's pumpkin soup


  1. Preheat oven to 220C/425F/Gas Mark 7.
  2. Place your pumpkin, carrots and onions in a roasting tin. Drizzle with olive oil. 
  3. Bake in a preheated oven for 40 mins, until soft but not charred. 
  4. In the meantime place the water and crumbled stock cubes into a large saucepan and using a medium heat, bring to the boil. 
  5. Cook the potato in simmering water, for about 20 mins until soft. 
  6. Add the potato and water mix to the roasted vegetables and blend in a food processor until smooth. 
  7. Return to pan and place on a low heat stirring in cream, nutmeg, pepper and salt.
  8. Heat gently to serve.

Recipe from World Vision

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Warm your heart and your tummy with this delicious autumnal soup


750g (1lb 10oz) pumpkin, peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons olive oil
1 large potato, sliced
1 litre water
2 or 3 cubes vegetable stock, crumbled
250ml (9fl oz) double cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper


Time: 50 mins
Serves: 6
Nutrition: n/a