I don’t know about you, but when the cold weather hits, I certainly feel the need to load my body up with cold and flu fighting superfoods like turmeric, garlic and ginger; all of which are packed into this scrumptious belly-warming pumpkin and carrot soup.
I thought I was going to miss out on pumpkin season given I left the U.S. just as Fall started this year. But a quick trip to a local market in Tasmania soon quelled my fears, and we found they had pumpkins galore still available. My mum didn’t quite share my excitement at the prospect of a huge pumpkin, but she certainly hasn’t been complaining about all the lovely pumpkiney goodness we have been enjoying over the past week.
Making pumpkin soup from scratch really is a breeze. But I have to say, roasting the veggies really does intensify the flavor and makes that little bit of extra effort definitely worth the while. It also helps to make the soup super (haha) creamy, without the need for any cream to be added. Unintentional vegan pumpkin soup coming your way!
The addition of the garlic, ginger and turmeric kicks the flavor up a notch from the traditional pumpkin and carrot soup, whilst making the bowl even more nourishing and healing for the body. Swirl a little bit of natural greek yoghurt on top, or substitute with some cashew cream if you want to go the vegan route. Either way your body will be glowing from the inside out for days to come.
- 1 medium brown onion cut into thin wedges
- 3 cloves garlic sliced
- 5 large carrots roughly chopped
- 300 g kent pumpkin seeded, peeled and cut into 3cm chunks
- 2 tbsp avocado oil or extra virgin olive oil
- 1 tsp ground turmeric
- sea salt and pepper to taste
- 1 cup dried red lentils
- 1.5 L vegetable stock
- 8 sprigs fresh thyme
- 2 tsp freshly grated ginger
- Greek style natural yogurt to serve
Preheat oven to 400F
Arrange onion, garlic, carrots and pumpkin on a baking tray. Add oil and turmeric and toss well to coat
Roast vegetables for 25 minutes or until tender
While vegetables are roasting pop the lentils, stock, thyme and ginger into a large heavy-based saucepan. Cover with a lid and bring to a simmer over a medium heat. Once simmering, remove the lid and cook uncovered for about 30 mins, or until lentils are tender
Once vegetables are roasted, add them to the cooked lentil mixture and simmer for another 5 mins
Use an immersion blender to blend the soup to a consistency of your liking. Alternately, puree in batches in a blender
To serve ladle the soup into a bowl, season and top with a dollop of yogurt