Spicy Pumpkin & Carrot Bone Broth Soup

This is a lovely spicy pumpkin soup, perfect for an Autumn evening, coupled with a 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


Step 1: Chop up your pumpkin and add the pumpkin flesh to a slow cooker or a pot on the stove.

Step 2: Peel and chop up the carrot and add to the pumpkin.

Step 3: Pour in all the chicken broth and leave to simmer for 2-3 hours. You may need longer if using a slow cooker.

Step 4: Half an hour before serving, chop the chillis and add to the soup.

Step 5: Add the cayenne pepper

Step 6: Blend your soup using an electric hand blender

Step 7: Garnish with coriander or a similar herb.

Step 8: Serve with sourdough bread


  • Chris O’Flaherty Posted 04/12/2022 10:24

    Sounds great, but I usually use our soup kettle to make soups. Would I still get the goodness from the broth with this method. Thank you.

    • Rachel Down Posted 05/12/2022 10:10

      Hi Chris
      Thanks so much for the comment. Soup kettles are amazing for retaining all the nutrients for soups. As a sealed unit it does tend to improve the nutrition for soups, so you are right to think that sticking to that method is better, but for people who don’t have a soup kettle, then a slow cooker or on the stove top is still a healthy and nutritious way to make broth soup 🙂

      Rachel x

      • Chris O’Flaherty Posted 12/12/2022 15:21

        Thank you Rachel, I can honestly say the soups and gravy I have made with the stocks are absolutely delicious. I do absolutely love the drinks too. Thanks again.

Add Comment

Your email address will not be published. Required fields are marked *

This is default text for notification bar