Creamy Pumpkin, Carrot & Ginger Soup
Rich with roasted vegetables and spiced with warming aromats, this soup will be one of your new lunchtime go-tos. Crunchy, omega-3 pumpkin seeds provi...de texture whilst the roasted gourd (pumpkin) adds an indulgent creaminess without the need for dairy. Read more Rich with roasted vegetables and spiced with warming aromats, this soup will be one of your new lunchtime go-tos. Crunchy, omega-3 pumpkin seeds provide texture whilst the roasted gourd (pumpkin) adds an indulgent creaminess without the need for dairy.
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spices
seeds
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spices
seeds
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
pumpkin - peeled butternut squash, celeriac, sweet potato
toasted pumpkin seeds - toasted sunflower seeds, toasted pine nuts
chilli flakes - cayenne pepper, paprika
points
spices
seeds
Ingredients
Method
Gather your ingredients and preheat the oven to 200°C/180°C fan/gas 6.
Toss the carrots and pumpkin into a baking tray. Add half of the olive oil, season with salt and black pepper and roast for 20 minutes.
Meanwhile, heat a large pot over a medium-high heat and add the remaining olive oil. Add the ginger, spring onions, chilli flakes and cinnamon, then fry for 30 seconds, until fragrant.
Add the roasted vegetables and stock to the pot and simmer for 5 minutes.
Then blend with a hand blender until smooth. Taste and adjust seasoning with salt and pepper.
Divide the soup into serving bowls, drizzle with a little olive oil and garnish with the pumpkin seeds. Sprinkle over more chilli flakes if you like it spicy!
Notes
Alternatives:
pumpkin - peeled butternut squash, celeriac, sweet potato
toasted pumpkin seeds - toasted sunflower seeds, toasted pine nuts
chilli flakes - cayenne pepper, paprika