Roasted Pumpkin, Carrot & Ginger Soup

Pumpkin Carrot Ginger Soup .JPG

This is a lovely soup.  It’s creamy and delicious and uses the Chicken Bone Broth recipe.

The ginger gives it a real kick, so if you're not as ginger mad as me just use a smaller piece.  After you’ve pureed it, adjust to taste. 

Ingredients

40g coconut oil

750g pumpkin

250g carrot

1 onion

1 celery stick

1 clove garlic, peeled and grated

3-5cm piece of ginger, peeled and grated

200mls coconut milk

1 litre chicken bone broth

1/2 teaspoon of salt & pepper


Method

1. Preheat oven to 180 degrees Celsius.  Cut pumpkin and carrot into cubes, season with salt and pepper.  bake in oven 20 mins until softened.
2.Place onion, celery, garlic and ginger in Thermomix  bowl.  Chop 5 sec/speed 6.

3. Add coconut oil and cook 10mins/ Varoma /speed 2.

4. Scrape down bowl and add remaining ingredients.  Check Maximum level making sure you haven’t overloaded.

5. Cook 15mins/ Varoma /speed 2.

6. Gradually turn speed dial, to puree soup. DO THIS SLOWLY increasing to speed 10.

6. Blend 1min/speed10.  Adjust seasoning to taste.

Serve.

Method Stovetop

1.Preheat oven to 180 degrees Celsius.  Cut pumpkin and carrot into cubes, season with salt and pepper.  bake in oven 20 mins until softened

2. Finely chop onion, celery, garlic and ginger.  Melt coconut oil in large saucepan over medium heat.

3. Add onion, celery, garlic and ginger and cook until softened, (approx. 10 mins).

4. Add remaining ingredients and cook over medium heat 20-25 mins.

5. Puree with stick blender.  Adjust seasoning to taste.

Serve.



This is a lovely soup.  It’s creamy and delicious and uses the Chicken Bone Broth recipe here https://youtu.be/K3R3a7ngO34.

The ginger gives it a real kick, so if you're not as ginger mad as me just use a smaller piece.  After you’ve pureed it adjust to taste. 


Jo O'Reilly