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Pumpkin Carrot and Ginger Soup

15/05/2015 By Caralee 4 Comments

Pumpkin Soup 4The other day we arrived home from work to find a gigantic pumpkin on our door step left there as a gift. A family at our boys school own a large farm and they dropped it off to us, which was absolutely wonderful. Pumpkin soup is one of my favourite dishes to make when I want something comforting and warm especially in the winter months.

Often I make a huge batch of pumpkin soup and freeze it into single serving sizes so that it is easy to take for lunch or as a quick evening meal for one.

This soup is really delicious and very easy to make. Try garnishing your soup with sour cream if you don’t mind a bit of dairy or cashew cream for a non dairy option. Also try some coriander and pumpkin seeds for added crunch. Yum!

4.7 from 3 reviews
Pumpkin Carrot and Ginger Soup
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: Caralee - Real Food Pledge
Ingredients
  • 800 grams cut pumpkin (about 5 cups)
  • 4 carrots, peeled and chopped
  • 1 onion
  • 2 garlic cloves
  • 1 teaspoon fresh ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon curry powder
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 2 cups vegetable stock
  • Water to boil the veg
Instructions
  1. Peel and cut the pumpkin and carrot into cubes. Place in a large saucepan and cover with water. Simmer over a medium heat until the vegetables are tender.
  2. In the mean time dice the onion, crush the garlic and ginger.
  3. In a large saucepan over a medium heat place the olive oil and add the onion, garlic and ginger. Saute for 3 minutes.
  4. Add the curry powder, paprika and ground cumin and stir, sauteing for a further minute.
  5. Add the vegetable stock to the saucepan and simmer for five minutes until all the ingredients flavours have combine.
  6. Drain the pumpkin and carrots and add to the saucepan of simmering stock.
  7. To blend the ingredients into a smooth soup you can either use a wand/stick blender or you can place all the ingredients into a food processor.
  8. Whizz the ingredients all together until the soup is smooth. Return to the saucepan and simmer for a few minutes and serve.
3.3.2998

Caralee Caldwell with Pumpkin

Related

Filed Under: Lunch, Mains, Recipe Tagged With: carrot and ginger soup, pumpkin, pumpkin and carrot soup, pumpkin soup

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Comments

  1. tiron de silva says

    10/06/2016 at 12:49 pm

    Thanks.verry good

    Reply
  2. Marie says

    23/09/2016 at 7:48 pm

    A recipe and very easy to make and a delicious result! Adding some different kinds of peanuts was really delicious as well…
    Thank you for sharing!

    Reply
  3. Ariane says

    03/10/2016 at 6:09 am

    DELISH!!! I made this today and I am definitely saving this recipe. Thanks!

    Reply
  4. lisa says

    23/10/2016 at 7:38 pm

    I roasted the pumpkin and carrots with cumin seeds. I doubled the ginger, curry, and paprika. Mine turned out really thick so I added a cup of coconut milk and an extra cup of water at the end!

    Reply

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NOURISHING YOU OUT NOW

NOURISHING YOU OUT NOW

Hi, I’m Caralee Fontenele! Welcome to your home of healthy recipes and real food living for busy people. Since 2013 I have been creating healthy recipes and posting them here. I have had the joy of creating three recipes books over that time. I hope that you find a recipe you love!

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