As I sit here typing, the rain is falling steadily outside. It was, of course, raining most heavily right at the school drop off – where I am sure my attempts to wrangle 3 kids, 3 bags and 3 umbrellas was met with more than a few laughs.
But I have well and truly warmed up after tucking into a big bowl of soup that I had stashed away in the freezer. A perfect go-to lunch on days such as this, when the day is dreary and the temperatures have lowered.
I actually made this pumpkin and carrot soup a while back, but realised I never shared it on the blog. And what a shame that would be – for what a soup it is!
Simply – onion, garlic, carrots and pumpkin, simmered with stock and given a golden hue by the addition of turmeric. Finished with a dollop of natural yoghurt, and a sprinkle of pepitas and parsley.
And, as is always a plus with dishes such as these, the recipe yields enough to store some away in the freezer for easy re-heatable lunches on days such as this!
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people
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- 1 tbs olive oil
- 1 onion diced
- 1 tsp minced garlic
- 1 kg pumpkin peeled and diced
- 1 kg carrots peeled and diced
- 1 tbs turmeric
- 1 L vegetable stock
- Natural yoghurt, parsley and pepitas to serve
Ingredients
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- Heat oil in a large pot over a medium heat. Add the onion and garlic, and stir until starting to soften.
- Add the pumpkin, carrots and turmeric, stirring to coat in the spice mixture. Add the stock and 500ml water, and bring to the boil.
- Reduce heat and simmer for 30 minutes, or until the vegetables are tender. Puree the soup using a stick blender until smooth. Divide among bowls, and top with a dollop of yoghurt and a sprinkle of pepitas and parsley.