Pumpkin Carrot Soup

This soup is a great comfort food. It's full of nutritious veggies, and is perfect for the whole family to enjoy. I like to serve this soup, as with any soup, a nice warm crispy loaf of bread. Yum!  

Recipe

Pumpkin Carrot Soup

Ingredients

• 1 Onion

• 2 cloves Garlic

• Thumb size piece of Ginger (roughly chopped)

• 1 cup Vegetable Stock

• 1 cup Water

• 2 cups raw Pumpkin (roughly chopped)

• 3 Carrots (peeled and roughly chopped)

• 1/4 cup Cream

• 1 tsp Salt (if using)

Directions

1. Saute´ the onion, ginger and garlic in a bit pot with a little olive oil.

2. Once caramelised, add the carrot and pumpkin and cook for another 2 minutes. Then add the stock, water and salt and bring to boil.

3. Once boiling, turn the heat down a little and let it simmer for about 40 minutes, until the pumpkin and carrots are tender enough to cut with a spoon.

4. Using either a hand held blender, or pour the soup into a blender. Blend until you have a smooth and creamy consistency.

5. Bring back to the heat and add the cream.

6. Serve with some fresh bread and enjoy.

Store in fridge for up to 3 days, or freeze for 3-6 months.