Gingery Pumpkin and Carrot Soup

This is one of my all time favourite pumpkin soup recipes as I love the extra kick the ginger gives it.  I don’t really measure ingredients and definitely not the ginger, so go by your own tastes.  The carrot adds an extra sweetness.  I prefer to use jap pumpkin in soups over butternut (which seems to be the most commonly used pumpkin in soups).  I find butternut quite a bland pumpkin.  But feel free to use whichever pumpkin variety is your favourite.  I make this dairy free with coconut yoghurt and love the flavour that it creates, but you can use regular pouring cream.

2 tablespoons extra virgin olive oil

1 brown onion or leek, roughly chopped

3cm piece of ginger, peeled and chopped (I don’t measure, I put in a large piece)

4 garlic cloves, crushed

600g jap pumpkin, peeled, deseeded and cut into chunks

3 carrots, cut into chunks

1 potato, peeled, cut into chunks

1L chicken stock

1/2 cup plain coconut yogurt (or pouring cream)

1. Heat oil in a saucepan over medium heat.  Add onion/leek, ginger and garlic.  Cook for 2-3 minutes or until onion/leek is just tender.
2. Add pumpkin, carrot, potato and stock.  Increase heat to high and bring to the boil.  Reduce heat to medium and simmer for 20 minutes or until vegies are tender. Season with salt and pepper.
3. Using a blender or stick blender, process until smooth.  Stir in coconut yoghurt to taste.
4. Top with extra coconut yoghurt and chives if desired.

  01/07/2020     Recipes     2 Comment(s)