Pumpkin and Carrot soup

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Ingredients

Serves 4

  • Olive oil- 30ml

  • Onion, chopped- ½ cup

  • Garlic, finely chopped- 2-3 cloves

  • Pumpkin, chopped into 1-inch pieces- 1 cup

  • Carrots, chopped- ¾ cup

  • Vegetable stock or water- To cook

  • Plant-based cream- ½ cup

  • Salt and pepper, to taste

  • Spices, cumin, turmeric, chili powder- as per taste

  • Roasted sunflower seeds, for garnish (optional)

Method:

  1. On a medium heat fry onion and garlic for 2 to 3 minutes.
  2. Add pumpkin, carrot, and cook for 5 minutes, stirring occasionally.
  3. Add vegetable stock/water and spice mix. Use spices of your preference and mix everything together. Lower the heat and cover. Let it simmer for 25 minutes.
  4. Remove the soup from heat. Blend the soup using an immersion blender.
  5. Add cream and check for seasoning. Add salt and pepper as per taste preference.
  6.  Serve hot in bowls. Garnish with a swirl of cream and sunflower seeds