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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!


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 ​
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Directions:

  1. Heat  oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add garlic and stir till golden 
  2. Add pumpkin & carrots and stir to coat. Add stock & spices + salt and pepper.
  3. Simmer for 20 minutes or until the veggies are soft.
  4. Set aside to cool slightly. Use a stick blender to blend until smooth.
  5. Put it back on the heat and simmer it for extra 2 - 5 minutes
  6. Serve it up with a drizzle of basil & toast on the side.

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