Roasted Pumpkin Soup with Carrot and Turmeric
Ingredients
- 5 cups pumpkin, roasted*
- 2 tablespoons olive oil
- 2 cups carrots, peeled and chopped
- 1 ½ cups onion, peeled and chopped
- 2 garlic cloves, minced
- ½ teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- 3 cups vegetable broth
Instructions
- Directions:Roast the pumpkin* and allow it to cool. Scoop out small pieces of flesh from the rind and set aside.In a large saucepan, warm the olive oil over medium heat. Add the carrots and onion and cook for 3 minutes. Add the garlic and spices and cook for another minute, stirring constantly. Add the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes. Add pumpkin chunks, and simmer for another 5 minutes. Remove from heat and purée soup with an immersion hand blender or use a regular blender, blending in batches—be careful with the hot ingredients!— and return to the pan. (If soup cools, you can warm it again over low heat). Yield: 4 servings.