Pumpkin, carrot and potato soup

 Serves: 6


  • 1 small butternut pumpkin, peeled and diced (ripe, not fibrous – buy 2 cut halves so you can see the pumpkin) 

  • 1 large carrot, peeled and diced 

  • 1 large potato, peeled and diced 

  • 1 large onion, chopped 

  • 2 large garlic cloves, sliced 

  • 1 litre of salt-reduced chicken stock 

  • 1 Massel vegetable stock cube dissolved in 1 tablespoon of hot water 

  • 1 teaspoon curry paste (or powder) 

  • Black pepper to taste 

  • 2 tablespoons light cream (optional) 

  • 1 tablespoon olive oil


  1. In a large pan, gently fry the onion in olive oil, add the sliced garlic cloves and cook until soft 
  2. Add the curry paste or powder and cook for one minute 
  3. Add all the prepared vegetables and the chicken stock, then bring to the boil 
  4. Lower the heat, cover with the pan lid and simmer gently until the vegetables are tender 
  5. Blend the soup and season with black pepper 
  6. Add the cream (optional)

Read more about the health benefits of pumpkin and carrots for your liver.