Pumpkin Carrot Soup With Ginger

This pumpkin carrot soup recipe is creamy and fragrant. Perfect for enjoying on cold days.

Peel and chop the carrots and the pumpkin. Dice the onion into small pieces and crush the garlic cloves.

In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened and starting to caramelize, stirring occasionally.

Add garlic cloves and ginger and stir for 30 seconds until fragrant. Add in the diced pumpkin and chopped carrots and cook for 30 seconds,

Pour over the vegetable or chicken stock and the lemon juice. Bring the soup to a simmer and let it simmer for around 15-20 minutes.

Let the soup cool slightly, then use an immersion or high-speed blender to blend it until smooth and creamy.

Serve the soup hot. Add a drizzle of cream, natural yogurt, or a dollop of sour cream on top of the soup and a sprinkle of roasted pumpkin seeds.

Yum! See the link at the bottom of the page for the full recipe.