Carrot & Pumpkin Soup

Pumpkin is one of those quintessential Winter soups. Creamy with a hint of sweetness, pumpkin soup couldn't get any better; or could it? On a whim, I added two extra ingredients: carrot and ginger. The result? This delicious carrot & pumpkin soup. Read More >>> Ingredients 230g Diced Pumpkin 120g Diced Carrots 2 Cups of Salt Reduced Vegetable Stock 1 tsp Ginger 1/2 Onion (Diced) Directions Add the onion and ginger to your saucepan and cook until slightly caramelised Throw in the diced pumpkin and carrots, turn up the heat and get some colour on the vegetables Pour in the stock, put on the lid, and simmer the soup for 25-30 minutes or until the vegetables are well cooked Allow the soup to cool before blending it (see the reason why, here) Heat up the soup when needed Season with a little cracked pepper Makes 3 serves Macros per serve 54 calories 2.4g protein 0.4g fat 13g carbs 3.5g sugar 3.4g fibre   What a way to cure those afternoon snack cravings. Check back tomorrow for another creation in a Week of Soup Recipes! via Stacie Michelle http://stacie-michelle.blogspot.com/2013/06/carrot-pumpkin-soup.html

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