This is a hearty veggie laden and nutrient rich soup that’s bound to be a favorite once you try it.
It’s also very colorful which is right up my alley. What’s not to love about bright vitamin A rich pumpkin with its earthy flavors, carrots with their sweetness and colour, celery for its depth of flavor and onion and garlic for the culture? It’s filling enough for dinner, and delicious enough for second helpings.
My daughter loves pumpkin soup a bit too much, so I always have to think of different ways to spice it up a bit instead of the same ol’ way.
Ingredients are:- One pumpkin wedge (about three cups chopped).That is the one with green skin and orange flesh, NOT butternut. Nope. One big stalk of celery chopped, I chopped onion, four garlic cloves, one tsp coriander seeds, salt to taste, two chopped carrots, one large chopped potato, 1tablespoon sunflower oil and two teaspoons of good quality curry powder. Let’s get started:-
I didn’t use flavoured stock as I didn’t want to overpower the curried flavour, and the sweetness of the pumpkin and the carrots. As always, low and slow does it. If you can make this ahead and let it sit a while to deepen the flavours go ahead; the taste is worth it!
Chick peas are a great addition to this nutrient rich soup as it adds it more vitamins, minerals, fibre and a crispy yummy flavour to the soup. I pan roasted them with some olive oil, paprika and garlic powder, till they were crunchy. So delicious and I may have just snacked on half the pan while still roasting them. Shhhh… don’t tell the kids. LOL.
This soup went down well with a delicious loaf whose recipe is coming soon, you better keep it locked right here.
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