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Creamy Pumpkin, Carrot & Ginger Soup

Rich with roasted vegetables and spiced with warming aromats, this soup will be one of your new lunchtime go-tos. Crunchy, omega-3 pumpkin seeds provi...Rich with roasted vegetables and spiced with warming aromats, this soup will be one of your new lunchtime go-tos. Crunchy, omega-3 pumpkin seeds provide texture whilst the roasted gourd (pumpkin) adds an indulgent creaminess without the need for dairy. Read more Rich with roasted vegetables and spiced with warming aromats, this soup will be one of your new lunchtime go-tos. Crunchy, omega-3 pumpkin seeds provide texture whilst the roasted gourd (pumpkin) adds an indulgent creaminess without the need for dairy. Rich with roasted vegetables and spiced with warming aromats, this soup will be one of your new lunchtime go-tos. Crunchy, omega-3 pumpkin seeds provide texture whilst the roasted gourd (pumpkin) adds an indulgent creaminess without the need for dairy.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Ingredients

Serves 2

Metric Imperial

carrot

cut into 2cm rounds

2cm cubed

grated

sliced green parts only

red chilli flakes

cinnamon (ground)

vegetable stock

use low FODMAP vegetable stock

pumpkin seeds

toasted

Share ingredients

Ingredients

Serves 2

Metric Imperial

carrot

cut into 2cm rounds

2cm cubed

grated

sliced green parts only

red chilli flakes

cinnamon (ground)

vegetable stock

use low FODMAP vegetable stock

pumpkin seeds

toasted

Share ingredients

Method

Gather your ingredients and preheat the oven to 200°C/180°C fan/gas 6.

Toss the carrots and pumpkin into a baking tray. Add half of the olive oil, season with salt and black pepper and roast for 20 minutes.

Meanwhile, heat a large pot over a medium-high heat and add the remaining olive oil. Add the ginger, spring onions, chilli flakes and cinnamon, then fry for 30 seconds, until fragrant.

Add the roasted vegetables and stock to the pot and simmer for 5 minutes.
Then blend with a hand blender until smooth. Taste and adjust seasoning with salt and pepper.

Divide the soup into serving bowls, drizzle with a little olive oil and garnish with the pumpkin seeds. Sprinkle over more chilli flakes if you like it spicy!

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