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!
Pumpkin Carrot Soup
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)
Saute´ the onion, ginger and garlic in a bit pot with a little olive oil.
Once caramelised, add the carrot and pumpkin and cook for another 2 minutes. Then add the stock, water and salt and bring to boil.
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.
Using either a hand held blender, or pour the soup into a blender. Blend until you have a smooth and creamy consistency.
Bring back to the heat and add the cream.
Serve with some fresh bread and enjoy.
Store in fridge for up to 3 days, or freeze for 3-6 months.