A tasty and wholesome soup, particularly good for the autumn and winter months when it’s cold – come home to a bowl of this delicious soup and your spirits will soon be lifted!
Pumpkin can help towards weight loss and has lower calorific value than most members of the squash family. It is also good for your heart, skin and eye health. Packed with vitamins and antioxidants, just like the carrots we use in this recipe, both pumpkin and carrot will assist you in keeping healthy and boost your immune system.
The magical spice turmeric will aid digestion, and if you can use live yogurt, this helps keep the bad bacteria in your gut under control.
Keep the pumpkin seeds and dry them out – they are a very tasty and healthy snack.
You can make this soup in advance and leave in the freezer for 2 or 3 days, or freeze (without the yogurt). Add yogurt when serving.
Preparation Time: 15 minutes
Cook Time: 45 minutes
2lb pumpkin (about 1 medium sized), deseeded, peeled and cut into small chunks
6 very large carrots (approximately 1¼lb), cut into small chunks (1/4 inch)
3tbsp olive oil
3 white onions
3 cloves garlic, crushed
1 knob of fresh ginger (about 1 inch), peeled and chopped (use more if you love ginger)