Autumn Soup with Pumpkin, Carrot & Ginger
Autumn has arrived! The days are getting shorter, and our bodies could use some extra support during this time. This creamy pumpkin and carrot soup with ginger and turmeric is just what you need: rich in beta-carotene for healthy skin and eyes, warming thanks to the ginger and turmeric, which also have anti-inflammatory properties, and extra nourishing with magnesium- and zinc-rich pumpkin seeds that boost your immune system. A delicious way to get into the autumn spirit and take good care of your body.
• 1 medium butternut squash (about 800g, peeled and cubed)
• 3 medium carrots
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 3cm fresh ginger, grated
• 1 tbsp olive oil or coconut oil
• 1 litre vegetable stock
• 1 tsp turmeric (extra anti-inflammatory)
• Pinch of black pepper and sea salt
Toppings (optional):
• Pumpkin seeds
• Coconut milk
First, heat a little olive oil or coconut oil in a large soup pot and sauté the onion, garlic, and grated ginger until fragrant. Then add the diced pumpkin and carrots and cook briefly to release their flavors. Sprinkle with turmeric, stir well, and then pour in the vegetable stock. Simmer the soup gently until the vegetables are tender, about 20 to 25 minutes. Then, puree the soup with an immersion blender until creamy and season with salt and pepper. Serve in bowls and garnish with a swirl of coconut milk and a handful of crunchy pumpkin seeds for added nutrients and a lovely finishing touch.
