Spiced Pumpkin and Carrot Soup

Spiced Pumpkin and Carrot Soup

This spiced pumpkin carrot soup recipe is creamy and fragrant. Perfect to enjoy on a cold day.

Peel and chop the carrots and the pumpkin. The pumpkin cooks a bit faster than the carrots so you can cut the pumpkin slightly bigger than the carrot.

In a large saucepan, heat the olive oil over medium heat. Add the onions and cook until softened and starting to caramelize, stirring occasionally

Add in the garlic cloves, ginger, and spices and stir for 30 seconds until fragrant. Add in the diced pumpkin and chopped carrots and cook for a further 30 seconds, stirring to coat.

Pour over the vegetable or chicken stock and the lemon juice. Bring the soup to a simmer and let it simmer on medium-low heat until the cooked vegetables are soft around 20-30 minutes.

Let the soup cool slightly then use an immersion blender to blend it until smooth and creamy. Season it according to taste.

Serve the soup hot, drizzled with natural yogurt or a dollop of sour cream, and a sprinkle of roasted pumpkin seeds.

See the link for the full recipe!