Instructions:

Prepare the vegetables: 

Heat the olive oil or butter in a large saucepan over medium heat. Add the onion and cook gently until soft (about 5 minutes). 

Cook the veggies: 

Add the pumpkin, carrot, and potato to the pan and stir for 2 minutes. Pour in the vegetable stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until all the vegetables are tender. 

Blend the soup: 

Use a hand blender or transfer the soup carefully to a blender and blitz until smooth and creamy. 

Add milk & season: 

Return the soup to the pan, stir in the milk or cream, and warm through gently. Season with salt and pepper to taste. 

Serve: 

Ladle into bowls and serve with crusty bread or toast soldiers for dipping. 

Tips & Ideas: 

• For a fun Halloween twist, serve the soup in a hollowed-out mini pumpkin! 
• Add a swirl of cream or a sprinkle of cheese on top for extra yum in a cobweb style. 
• Use mild spices like a pinch of cinnamon or nutmeg to add warmth without heat. 
• Kids can help peel and chop soft veggies or stir the soup before blending.