Pumpkin and carrot soup

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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Pumpkin and carrot soup
Course Soup
Keyword soup
Servings
people
Ingredients
Course Soup
Keyword soup
Servings
people
Ingredients
Instructions
  1. Heat oil in a large pot over a medium heat. Add the onion and garlic, and stir until starting to soften.
  2. Add the pumpkin, carrots and turmeric, stirring to coat in the spice mixture. Add the stock and 500ml water, and bring to the boil.
  3. 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.
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