Pumpkin and Carrot Soup

When the nights turn chilly it’s time for soups, stews and curries, oh my! Filling your bowl with fresh seasonal vegetables, creamy textures, and an endless variety of toppings can really bump up your nutrient intake ahead of the cold season, while seriously satisfying your stomach. Soups are a great option for busy mums because you can make a big batch and freeze it in individual serves for a quick lunch.

Get your beta carotene on with this simple, delicious Pumpkin and Carrot Soup. We’ve added turmeric, a super ‘hot right now’ spice, used in ancient Indian medicine that’s known for its anti-inflammatory properties. We have made it vegan by using vegetable stock, but you can use any stock and even add sour cream or crumbly feta on top for a hit of dairy!

This is a nutrient packed soup that is sure to nourish you on those cold nights and days!

Ingredients

¼ of a large jap pumpkin
2 large carrots
3 medium washed potatoes, skin on
1 litre vegetable stock
1 tsp crushed garlic (crush the garlic 10 minutes before cooking)
1 tsp ground cumin
1 tsp ground turmeric

Salt and pepper 

Method

Bring vegetable stock to boil, and add washed and chopped vegetables and garlic. Allow to simmer gently until the vegetables have softened. Add your spices, salt and pepper to taste and remove from heat. Blend until smooth with a stick blender.

We love this sprinkled with a simple dukkah made of toasted sesame seeds, freshly ground rock salt and cracked pepper. Served with fresh or toasted sourdough bread on the side.

Makes 6 serves.