Autumn Pumpkin Soup with Ginger and Carrot

Pumpkin season is here, and this soup is the easiest way to enjoy it. Ginger adds warmth, and carrot makes the color bright and the texture smooth.

Ingredients for 4 servings

• 600 g pumpkin or butternut squash, peeled and cubed
• 2 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic
• 1 piece fresh ginger (about 2 cm), grated
• 1 tablespoon olive oil
• 750 ml vegetable or chicken stock
• Salt, black pepper, and a pinch of nutmeg
• Pumpkin seeds to serve

Steps

1. Heat the oil in a large pot. Sauté the onion until soft, then add garlic and ginger for one minute.
2. Add pumpkin and carrot, stir, and cook for 5 minutes.
3. Pour in the stock, bring to a simmer, and cook for about 20 minutes until the vegetables are tender.
4. Blend until smooth. Season with salt, pepper, and nutmeg.
5. Serve hot with toasted pumpkin seeds.

Variations

• Creamy: Stir in a spoon of cream or yogurt.
• Spicy: Add a pinch of chili flakes.
• Light: Use water instead of part of the stock.

This soup freezes well for up to three months, so you can make a big batch for busy weeks.