Monday, 30 May 2011

Pumpkin, carrot and ginger soup - interesting, no?

So I didn't quite make it to the supermarket today... that meant improvising.
Soup for dinner seemed like the easiest thing to do.
In fact, I believe that you can make soup from just about any vegetable.
Today I had some pumpkin and carrots and my husband got childlike excited when I mentioned that the soup is going to be quite orange.

1.5 cups pumpkin
2 cups carrots
1 tablespoon vegetable oil
1 litre vegetable stock
1 shallot
1 clove garlic
some finely grated ginger

Finely dice the onion and the garlic
Heat the oil and then saute the onion and garlic for a couple of minutes until softened
Peel the carrots and the pumpkin and chop into roughly the same size pieces
Grate the ginger (not much is needed) and make some vegetable stock (I use a cube for about a litre of water)
Add the carrots, pumpkin and ginger to the pan and saute for a minute, then add the vegetable stock.
Let it simmer away for about 30 minutes until the carrots are nice and soft
Blend and serve up with some lovely wholewheat rolls.

This recipe made one bowl each for the three of us... and next time I will double the ingredients so that there is enough for a second helping.

Note: I only used ginger since I happen to have some in the house. In fact, I am not sure if ginger really works with the rest of the ingredients but my husband seemed to really like it. Use it, don't use it - you decide!


  1. Thanks! It is such a basic soup but the ginger made it more interesting than usual...

  2. Deeeeelicious Elma! I added a can of lentils and some cumin, rye bread et voila!

  3. What a good idea! Will definitely try it :-)


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