Go Back

Pumpkin Soup with Carrots & Ginger

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

Main
  • 1 small pumpkin or squash, de-seeded, peeled and cut into chunks (approximately 2-2 1/2 lbs which should yield approximately 6 cups of chopped pumpkin)
  • 3 medium carrots, peeled and sliced
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 inches of ginger, peeled and chopped
  • 1 cup vegetable broth
  • 1 bay leaf (add two if you like that flavor)
  • 1/4 tsp cloves, ground
  • 1/4 tsp allspice, ground
  • 1/2 tsp fresh thyme (thyme leaves for garnish)
  • salt & pepper to taste
  • 1/2 cup white wine (if you don't drink, this is optional)
  • 1/2 cup orange juice
  • 2 tbsp maple syrup
  • Garnish with pumpkin seeds, toasted croutons, chives, or crumbled tempeh maple bacon

Method
 

Steps
  1. Heat oil in soup pot over medium heat until hot.
  2. Saute onions, garlic and ginger until translucent.
  3. Add veggie broth, pumpkin, carrots, bay leaves, cloves, allspice, thyme, salt & pepper and orange juice. Bring to boil.
  4. Lower heat and cook until pumpkin and carrots are soft.
  5. Add wine and maple syrup.
  6. Cook another 5-10 minutes.
  7. Puree with hand blender or in a food processor until smooth.
  8. Taste and add more seasonings to your liking. Can be frozen and used later.
  9. Top with your favorite toppings like croutons or pumpkin seeds. Garnish with fresh thyme.