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Pumpkin Soup.jpg

Pumpkin, Carrot + Potato Soup with Chilli Cheese Toast

I find that some weeks we don’t eat enough fruit and vegetables, so soups are a great way to jam in multiple vegetables into one yummy meal. I love pumpkin soup but find it can be a bit sweet at times, so this combination with carrot and potato seems to work well. Served with chilli cheese toast, it’s a satisfying dinner on a cold winters night.

Serves 2


Preparation Time: 5 minutes / Cooking Time: 25 minutes


  • 2 tbl olive oil
  • 2 large garlic cloves, peeled
  • 1 large red onion, peeled
  • 2 small potatoes, peeled (140g)
  • 1 medium carrot, peeled (100g)
  • ½ small butternut pumpkin, peeled and seeds removed (280g)
  • 2 cups chicken stock (Vegetarian option - can be subtituted with water or vegetable stock)
  • ½ cup thickened cream
  • ½ to 1 tsp salt, to taste (depending on stock saltiness
  • Pepper, to season (optional)
  • 4 slices of your favourite bread
  • 4 slices of your favourite cheese
  • 4 small chillies, finely chopped (optional)
  • Butter (for buttering toast)


  1. Crush the garlic with the flat part of a knife and roughly chop.
  2. Roughly chop the red onion.
  3. Heat the oil in a medium pot on medium heat, and add the garlic and onion.
  4. Sautee for 5 minutes.
  5. While garlic and onion is sautéing, chop the potatoes, carrot and pumpkin into small 2cm cubes.
  6. Add the potatoes, carrot and pumpkin to the pot and stir. Pour in the chicken stock. NOTE – the vegetables should be just covered by the stock.
  7. Bring to the boil, reduce to low heat and simmer for 15 minutes.
  8. When vegetables are cooked, shut heat, cover with a lid and make the cheese toast. NOTE – If your vegetables are chopped smaller or bigger, cooking time may vary slightly. Use a fork to check if cubes are cooked through and break apart easily.
  9. Preheat grill to medium heat.
  10. Toast the slices of bread to a light golden colour.
  11. Butter toast, top with slices of cheese, and top evenly with chopped chilli (optional).
  12. Place under grill until cheese has melted to your liking. Remove from grill. Leave to cool.
  13. Using a hand mixer, blend up the soup until smooth and creamy.
  14. Add the thickened cream and blend quickly until combined. Add salt and pepper to taste.
  15. Serve soup in bowls with toast on the side.

Enjoy! GPW