My Perfect Pumpkin soup.

What makes this soup perfect? Well, it has a few of my favorite vegetables. It is colorful. It is tasty. It is filling, it’s easy and cheap to make. And it is made with love.

All the vegetables are roasted, which enables them release their sugars and they get a bit caramelized which adds depth to the flavour.

I used 2 cups of pumpkin, one red onion, two carrots, 1 small beetroot, 1 sweet potato, a knob of ginger and whole turmeric, and a few cloves of garlic. Add a small bunch of coriander too.
Spices used were a tsp each of coriander seeds, dhania jeera powder (ground cumin and coriander), salt and a pinch of white pepper.

To begin. Preheat your oven to 180 °C. Line a baking sheet with foil and spray some olive oil on it.

Clean and chop your veggies and arrange them on the tray. Spray a bit more oil on them. Sprinkle the salt and pepper and the coriander seeds and little bit of parsley.

Bake in the middle rack for 30 minutes until they are ready and a bit caramelized.
They smell amazing when you remove them from the oven. I love the colors too.

As the veggies roast. Crush the garlic, ginger and turmeric together and chop your onion.

Heat 1 tbsp of oil in a medium saucepan and add the onion. Let it sauté a while. Then add the ginger garlic mixture and the coriander stalks. Add the dhania jeera and a bit of salt and pepper. Mix well.

Let the onions soften before adding the ginger and garlic and let them cook down too.
Add your roasted veggies, then 3 cups of vegetable or chicken stock. If you don’t have some you can use water instead but not too much. Just enough to cover the vegetables.

Cover and let simmer for 15-20 minutes for the flavours to mix well. Once ready, check seasoning and adjust if necessary.

Blend the soup to your desired consistency. Garnish and serve.

It was quite thick which is fine if it’s for a main meal.
I garnished with some spicy roasted chickpeas, coriander leaves and a dollop of natural yoghurt.

You can have this soup as it is for a light lunch or add a bun for a light dinner.

I do not know how to describe how delicious and comforting this bowl of soup is. You have to try it to believe it.

The sweetness of the pumpkin, carrots, beetroot and sweet potato blend wonderfully with the zing from the ginger, the coriander seeds and white pepper and the tangy yoghurt flavour. The roasted chickpeas add crunch and a lovely different texture …

The soup looks, smells and tastes amazing!

Don’t just take my word for it, try it and let me know how it goes.

You can also check out my other pumpkin soup recipe here. https://mykampalanotebook.wordpress.com/2020/09/10/spicy-pumpkin-and-carrot-soup/

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