As it’s starting to get a little bit colder outside, I’m starting to crave soups. And with all this pumpkin around me, I had to make a delicious pumpkin soup! The ginger and orange juice gives the soup a bit of a kick.
Pumpkin, carrot and ginger soup
Makes about 2.5 – 3 cups of soup
1 cup pumpkin puree (or about 2 pounds/1 kg of fresh pumpkin, peeled and chopped. I used my homemade pumpkin puree which I had laying in the freezer.)
2 carrots, chopped
1 tbs of ginger, grated or chopped
2 cloves of garlic, minced
1/2 yellow onion, chopped
1 orange (about 1/2 cup of orange juice)
Water (about 1/2 cup)
1 tsp coconut oil
salt and pepper
1. Add the coconut in a pot and once it has melted, put in the onion, garlic and ginger and let it cook for about 5 minutes.
2. Add the carrots and pumpkin (if you are using fresh pumpkin) and add water. Let it cook until the carrots and/or pumpkin is soft. Add the pumpkin puree, salt and pepper and let it cook on medium/low heat for a few minutes.
3. Combine all the ingredients in a blender and blend until smooth.
Hope you enjoy!
Use more water if you want a thinner consistency as this soup is quite thick.