Pumpkin, carrot, ginger soup
There’s a reason everyone in my family calls me granny B and that’s because I’d much rather stay in on a Friday night having soup, watching back to back episodes of Gilmore girls, eating soup. Now that I think about it, prolly blew my opportunity at a great user name.
I love soup, absolutely!
And what’s not to love about a big hug in a bowl? Also the fact that it’s so easy to make and packed with multiple nutrients makes it the perfect dish to throw together on any day.
Ingredients
- 1 cup pumpkin diced
- 2 large carrots diced
- 1 red onion
- 1/4 ginger grated
- 1 mild chili chopped
- Oil
- Salt
- Schezwan peppercorn
- Coriander spice
- Cinnamon
- Natural or greek yogurt to serve (optional)
- Bread
- Butter
Method
- Saute the red onions in a pan on low heat with oil until soft
- Add in the chili and ginger
- Once cooked add in the pumpkin and carrots. Add the pepper, salt, coriander, cinnamon and stir
- To the pan add boiling water and leave to simmer until super soft
- Taste to make sure all the flavors balance out
- Once satisfied pour into a blender and blitz until smooth
- Strain the liquid back into the pan and leave to simmer under low heat for about 7 minutes
- Serve with your bread of choice and if you’d like, add in a dollop of yogurt
