This soup is healthy, low cost and really easy. Go easy on the ginger if you are making it for the family (learned that the hard way!!) and use fresh turmeric if you can get your hands on it. It is a buzz food addition at the moment, for its healing properties, but it also tastes fab!
When I cut my pumpkin I always scoop out the seeds, waste not want not! Just remove the orange bits of pumpkin and slosh with a tablespoon of oil, equal parts maple and bake for about 20 mins with your veggies while they are roasting. Sprinkle with salt and they are a nice garnish or snack!
- 2 tablespoons olive oil, halved
- 1 teaspoon cinnamon
- 1/2 a butternut pumpkin, cut into small cubes
- 3 carrots, cut into small cubes (smaller than pumpkin)
- 1 onion, diced
- 2 cloves garlic, crushed
- 1.5 cm ginger, grated (add a little more if you LOVE it)
- 1/2 cm grated fresh turmeric OR 1/2 teaspoon dried
- 3 cups veggie stock
- Sea Salt & Pepper to taste
- Preheat oven to 180C and line a baking tray with waxed paper.
- Spread carrot and pumpkin out and drizzle with half of the olive oil, sprinkle with cinnamon and give them a little stir around with your hands to coat.
- Bake for about 20 mins or until soft.
- Meanwhile add onions to a pot to soften them, add the ginger, garlic and turmeric. Cook until fragrant.
- Once the pumpkin and carrot are soft combine the ingredients.
- Add a cup of stock and blitz using a food processor or stick mixer, keep adding stock half a cup at a time until you get the desired consistency.
- Season with salt and pepper and serve!
Amount Per Serving: Calories: 149 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 2mg Sodium: 214mg Carbohydrates: 18g Fiber: 5g Sugar: 7g Protein: 4g