There are a couple of things that are certain about October. Funky orange pumpkins popping up and people’s noses running wild.
Whether you are nursing a cold or simply looking for a straightforward meal, this seasonal pumpkin soup is here to serve. The ginger and honey will give your belly a big hug, whilst attempting to drive a nasty cold out of your system.
Pumpkins rock and Halloween is not the only reason why. Embrace this seasonal veg, besides its magnificent colour it’s rich in vitamins, minerals and antioxidants. Bottom line: pumpkin up!
- 1 medium pumpkin (~1 kg), diced
- 2 medium carrots, diced
- 1 red onion, chopped
- Fresh ginger to taste (~2 cm long piece), finely chopped
- 1 l veggie stock*
- 2 tablespoons of honey or maple syrup / agave for a vegan version
- 2 tablespoons of olive oil
- Salt to taste
- Pinch of white pepper
- Pinch of nutmeg
- Heat the olive oil over medium heat, add chopped onion and stir until translucent.
- Add the pumpkin, carrots, ginger and give it a good stir. Put the lid on top and cook for 5 minutes, stirring occasionally.
- Remove lid, add veggie stock, honey and spices and turn the heat up to boil. Then reduce the heat and cook the veggies until they soften, about 15 minutes.
- Blend with stick blender until homogenous.
- Taste and adjust seasoning if needed.
- Roast pumpkin seeds for garnishing.
* The veggie stock should be just enough to completely cover the veggies. The amount depends on the size of your ingredients. If the result is too thick for your taste add some more water until the soup reaches the desired consistency.