Pumpkin Carrot Soup with Ginger (Recipe Video)

Peel and dice the pumpkin and 2 medium carrots into small cubes. Finely chop 1 onion and 5 cloves garlic.

Heat 1 teaspoon butter and 1 teaspoon olive oil in a large pot. Saute the onion and garlic on low heat. Stir for 3-4 minutes until aromatic.

Add cubed pumpkin and carrots. Stir for a couple of minutes.

Add ¼ teaspoon chili flakes, ¼ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon grated nutmeg, ⅛ teaspoon ground cloves, ½ teaspoon black pepper and 3 cups vegetable stock.

Add 7-8 sprigs fresh thyme or ½ teaspoon dried thyme. If you’re using fresh thyme, add whole stalks to make it easier to be picked out.

Bring it to a boil. Cover and simmer on medium heat for about 15-20 minutes until the vegetables are cooked. Turn off the heat.

Remove the stalks of fresh thyme. (If you’re using dried thyme, don’t bother. It can be blended with the rest of the ingredients.)

Use an immersion blender and blend the soup until smooth and creamy.

If you don’t have a stick blender, let the veggies cool down and blend using a food processor. Transfer back to the pot and reheat.

Toast 2 tablespoons pumpkin seeds in a small pan on low heat for about 5 minutes.

Pour the hot soup into individual bowls. Sprinkle toasted pumpkin seeds on the soup. Garnish with sprigs of thyme.

Equipment Needed

Spice Level:

Dietary