Pumpkin & Carrots Soup
Pumpkin season is on with a variety of dishes each carrying its own unique and appetizing flavor.
My 2nd Pumpkin meal and my 1st time ever was this warm and yummy Pumpkin with Carrots Soup. I can't emphasize on all the nutritional benefits this 1 pot carry, especially for the little ones.
What was more rewarding that my family loved this dish!
My 2nd Pumpkin meal and my 1st time ever was this warm and yummy Pumpkin with Carrots Soup. I can't emphasize on all the nutritional benefits this 1 pot carry, especially for the little ones.
What was more rewarding that my family loved this dish!
Ingredients
- 2 tablespoon vegetable oil (or Olive oil)
- 1 medium onion, coarsely chopped
- 850 grams of Pumpkin (peeled, seeded, and chopped into small cubes)
- 500 gram of peeled and chopped Carrots
- 1L (4 cups) Chicken or Vegetable Stock
- 3 garlic cloves
- Salt and Pepper to taste
- 2 teaspoons ground cumin
- extra Spices (optional) Ginger - Turmeric - Red pepper
- Dash of Basil to garnish
- You can add yogurt or cream of milk to thicken the soup
Directions:
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add garlic and stir till golden
- Add pumpkin & carrots and stir to coat. Add stock & spices + salt and pepper.
- Simmer for 20 minutes or until the veggies are soft.
- Set aside to cool slightly. Use a stick blender to blend until smooth.
- Put it back on the heat and simmer it for extra 2 - 5 minutes
- Serve it up with a drizzle of basil & toast on the side.
