I hope you aren’t over the pumpkin craze that ensues every Fall, because I have another pumpkin infused recipe for today!
It’s perfect for the season and full of immunity boosting ingredients…
You can adjust the amount of garlic and ginger you put in, to suit your tastes. I’m sharing the milder version here. I personally like to double the amounts of ginger and garlic, especially if someone in our house is sick. It makes it a bit strong to be a stand alone dinner, so I’ll make it the vegetable dish with some chicken and bread, or I’ll pair it with a sandwich. It’s a good dipping soup. ;)
PUMPKIN CARROT SOUP
2-3 TBSP. butter (we use the dairy free kind – Earth Bound)
1 onion, minced
1 clove of garlic, pressed or minced fine
1 lb. carrots, diced
a scant 1 TBSP. of ginger, grated fine
1/8-1/4 tsp. coriander (I put in a large pinch)
1/2 tsp. dried thyme
1/8 tsp. sage (small pinch)
4 cups chicken broth
1 cup pureed pumpkin (fresh baked pumpkin has even more immunity boosting qualities than canned, but either tastes great)
salt and pepper to taste
dried parsley for garnish
1. Melt butter over medium high heat in a dutch oven pot (a soup pot will work fine as well). Add your onions and cook until the onions start to cook down and brown a bit. Reduce your heat to medium if the onions start to burn.
2. Add garlic, stir and cook for about 15-30 seconds.
3. Stir in the spices and cook for about 30 seconds, until fragrant.
4. Add the carrots, stir. Grate in your ginger, stir.
5. Add the pumpkin and broth. Bring to a boil. Cover and reduce the heat to medium and let it simmer until the carrots are soft.
6. Blend the soup in the blender or with an immersion blender.
7. Add salt and pepper to taste. Ladle into bowls and garnish with dried parsley. Serve warm.
This soup can be a great orange addition to spice up your Halloween menu or to celebrate Thanksgiving with. :)
Hope you are enjoying your day!
I’ll be back tomorrow with a project that is great for Fall.