This scrumptious belly warming pumpkin and carrot soup is the perfect way to load your body up with cold and flu fighting superfoods like turmeric, garlic and ginger when the cold weather hits.
I thought I was going to miss out on pumpkin season last year when I decided to spend Fall in Australia instead of the U.S (how could I – it’s the best season of them all??). 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 given the unseasonably warm weather, but she certainly wasn’t complaining about all the lovely pumpkiney goodness we enjoyed following my purchase.
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.
Looking for more soups to warm your belly?
- 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