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PUMPKIN & CARROT SOUP RECIPE

OCTOBER 2017

With pumpkin & squash season in full swing we are sharing our delicious recipe of pumpkin and carrot soup from our DG café.

(Serves 4)
Ingredients:
1-2 medium pumpkin/squash chopped into large chunks (remove skin and seeds)
1 medium onion, diced
4 carrots chopped
2 cloves of garlic, thinly sliced
750ml chicken or vegetable stock
2tbsp yoghurt
1 tsp ground coriander
Freshly grated nutmeg


-Combine all ingredients in a saucepan and bring to boil, then reduce heat and let simmer for roughly 45 minutes until pumpkin is tender.
-Remove from heat and blend until smooth.
-Season to taste with a grating of fresh nutmeg and add a spoonful of yoghurt with your favourite topping - we love to add a sprinkle of toasted pumpkin & sunflower seeds and a shaving of pecorino.

Tableware available in store and online.

Follow our Café Instagram for more ideas @designersguildcafe.
At DG HQ we take pride of our in-house café, where fresh organic meals are prepared for DG staff everyday. #eatwellatwork

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