What do you do when you’ve got some leftover pumpkin purée and a load of carrots you forgot to roast? Make soup! It’s definitely soup weather here in Toronto and there’s nothing better on a chilly night than a warm bowl of soup. Someone once said that soup is like a hug in a bowl and I couldn’t agree more!
This is a simple recipe and just happened to use up a lot of what I had on hand last weekend – you know, that extra pumpkin purée you have leftover from that cake or cheesecake… those carrots that looked so delicious at the farmers’ market but that you just haven’t gotten around to roasting…
Add the stock, pumpkin purée, salt and pepper. Mix well and bring to a boil.
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