Vegetarian Recipes | Carrot & Pumpkin Soup | Red Tractor

Vegetarian Recipes

Spicy Carrot and Pumpkin Soup Recipe

This easily adaptable winter soup makes the most of seasonal vegetables with a little added kick of chilli to keep you warmed through.

Serves: 8


  • 25g/1oz Red Tractor Country Life English butter
  • 1 large Red Tractor onion, chopped
  • 3 Red Tractor carrots, chopped
  • 400g/14oz Red Tractor pumpkin or butternut squash, peeled deseeded and chopped
  • ½ tsp medium chilli powder
  • Pinch ground ginger
  • 1 litre/1 3/4 pints vegetable stock
  • 450ml/3/4 pint Red Tractor milk
  • 150ml/1/4 pint Red Tractor single cream
  • Salt and freshly ground black pepper


  1. Melt the butter in a large saucepan and fry the onion gently until softened. Add the carrots, pumpkin or squash, chilli powder, ginger and stock. Bring up to the boil, then reduce the heat and simmer for 25-30 minutes.
  2. Blend the soup until smooth, then add the milk and half the cream. Reheat, then season with salt and black pepper.
  3. Serve, topping each portion with a swirl of single cream and some extra ground black pepper, then season with salt and black pepper.
Cook’s tip: When Red Tractor pumpkin and butternut squash are not in season, use a total of 6 Red Tractor carrots instead – the soup will be different, yet just as tasty. The soup can be frozen for up to 3 months – or chilled for up to 3 days.
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