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Two bowls of carrot ginger pumpkin soup with some bread and scattered pumpkin seeds
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Spicy Carrot Ginger Pumpkin Soup

If you love pumpkin and curry flavours, you will love this spicy carrot ginger pumpkin soup. Full of flavour, creamy with a smooth texture…
Course Soup
Cuisine American, British
Keyword carrot ginger pumpkin soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 2 large carrots
  • 2 garlic cloves
  • 1 large onion
  • 1 celery stalk
  • 1 thumb sized piece of fresh ginger
  • 1 bay leaf
  • 1 litre chicken stock
  • 2 tsp curry powder
  • 400 g can pumpkin puree
  • 150 ml double cream

Instructions

  • Begin by blitzing the vegetables and peeled ginger in the food processor until chopped small and evenly
  • Sweat the mixture with olive oil in a large pot, for around 15 minutes, partially covered. Check every few minutes to make sure it isn't sticking and give a stir.
  • When the vegetable mixture has softenend and reduced slightly, add the chicken stock, pumpkin puree and bay leaf
  • Bring to the boil then reduce to a simmer for around 10-15 minutes.
  • When ready, use either a stick blender or blender to blitz the soup until smooth and creamy
  • Add the double cream and stir well. Check for seasoning and serve with toasted pumpkin seeds and a drizzle of cream

Notes

Tips:
  • To toast the pumpkin seeds, add them to a dry frying pan over medium heat, tossing regularly for 1-2 minutes until slightly golden and toasted.