Pumpkin & carrot soup

Although winter is not my favourite time of the year… I like some aspects of the cold such as reading a book with a warm tea in my hands, sitting in front of the fireplace or eating warm and comforting meals like this soup.

For 4 persons:
A small pumpkin (around 1 kg)
3 or 4 carrots
1 onion
1 garlic clove
a piece of fresh ginger (about 2 cm.)
salt, black pepper, curcuma/turmeric
2 tablespoons of extra virgin olive oil
vegetable broth (or water) about 1l.

Pre-heat the oven at 180 degrees.
Cut the pumpkin into big pieces.
Wash the carrots and cut away the tips.
Put the pumpkin, carrots, salt, pepper and turmeric in an oven tray and bake it for 45 min.
Once the pumpkin and carrots are baked, peel the pumpkin and remove its seeds.
In a big casserole dish put: olive oil, chopped onion, finely chopped garlic and grated ginger. Cook it at low heat for 15 min.
Put the peeled pumpkin and carrots into the casserole dish with the onion, add the broth and cook it all together for 8-10 min.
Blend it until it becomes a fine, creamy soup.
Serve it with some roasted pumpkin seeds, freshly minced parsley or a good spoon of fresh cheese (or yogurt).
Ready to eat!

In winter I can’t imagine anything better than arriving home and having this warm soup ready for dinner


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