Spiced Carrot and Pumpkin Soup
Warm up with a bowl of Spiced Carrot and Pumpkin Soup, a comforting fusion of autumnal flavours and aromatic spices.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 1 large brown onion, peeled and diced
- 800 g carrots, peeled and diced
- 800 g butternut pumpkin, peeled, deseeded and diced
- 2 cloves garlic, minced
- 2 ½ centimetre piece of fresh ginger, peeled and grated
- ¼ tsp ground turmeric
- ½ tsp smoked paprika, plus extra to serve
- ¼ tsp chilli powder
- ½ tsp ground cumin
- ¼ tsp ground nutmeg
- 1 litre vegetable stock
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ cup cream, to serve
- Chives, finely chopped, to serve
How do I make it?
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent. Add carrots, pumpkin, garlic, and ginger, and cook for 5 minutes, stirring frequently.
- Toss in turmeric, paprika, chilli, cumin, and nutmeg and cook for 1 minute, stirring constantly.
- Pour in vegetable stock, cover and let simmer, stirring occasionally, for 30 minutes or until the pumpkin and carrots are soft. Add water if needed to keep vegetables covered.
- Remove from heat and use a stick blender to blitz soup to a smooth consistency. Taste, and season with salt and pepper to taste.
- Ladle soup into bowls, drizzle with cream, sprinkle with paprika, and garnish with chives.
