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WINTER WARMERS: PUMPKIN, CARROT + GINGER SOUP

Posted on 16 June 2016
WINTER WARMERS: PUMPKIN, CARROT + GINGER SOUP
Ahh, old faithfuls... We love em. Levis 501's, Ugg boots, Earl Gray tea and of course a good old fashioned bowl of pumpkin soup.

A comfort zone is exactly that- comfortable. And don't get me wrong, it's a nice place to be from time to time. But sometimes you leave that warm, cosy place and your socks really get rocked right ofUgg boots and all. And that my friends is exactly what this next recipe will do.

Whilst curled up on the couch in the above comfort kit Levis and Ugg Boots, armed with Earl Gray tea in one hand and couch favourite Better Homes and Gardens June magazine in the other we came face to face with a game changer.

Boosted with zingy immune enhancing ginger, protein filled lentils and a sweet carrot twist, this version of the faithful favourite pumpkin soup recipe really ups the ante.

Ladies and gentlemen, I bring you (with lack of a better name)

Pumpkin, carrot, lentil and ginger soup

Prep time: 10 mins

Cooking time: 55 mins

Serves 4

Ingredients

1 brown onion, cut into thin wedges
2 cloves garlic, thickly sliced
4 carrots, halved lengthways, roughly chopped
6 dutch carrots, trimmed, fronds reserved
300g Kent pumpkin, seeded, peeled, cut into 3cm chunks
2 Tbsp extra virgin olive oil
1 tsp ground turmeric
Sea salt flakes and freshly ground black pepper, to season
1 cup dried red lentils
1.5L vegetable stock
8 sprigs thyme
1½ tsp finely grated ginger
Greek-style yoghurt, to serve
Dry-roasted natural almonds, roughly chopped, to serve

Method

1. Preheat oven to 200°C. Put onion, garlic, all carrots and pumpkin on a large oven tray. Add oil and turmeric and season. Toss well to coat. Roast for 25 minutes or until vegetables are tender and lightly browned. Set aside dutch carrots on a plate and cover with foil to keep warm.

2. Transfer remaining roast vegetables to a large, heavy based saucepan. Add lentils, stock, thyme and ginger. Cover with a lid and bring to a simmer over a medium heat. Remove lid and cook uncovered for 30 minutes or until lentils are tender. Puree.

3. Ladle soup into serving bowls. Top with a dollop of yoghurt, dutch carrots, almonds and reserved carrot fronds. Season and serve.

So there you have it folks- a successful update on a classic favourite that would make your grandma proud!

If you want to know how you can turn your garden into a fine tuned pumpkin popping machine to rival even Cinderella drop us a line 1300 799  568, we'd love to hear from you!

** original recipe can be found in the June edition of Better Homes and Gardens Magazine Australia

Tags: Recipe

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