Spicy Carrots and Pumpkin Soup

Hello everyone,

After new year and the excess of food what is better than a tasteful & colorful soup? This soup is made very quickly, and has warm notes of cumin, ginger and black pepper.  Hope you enjoy xx

Time prep: 10 minutes
Cooking time: 30 minutes

Ingredients for 6 bowls:

  • 2 leeks (the white stalk)
  • 1 onion
  • 2 garlic cloves
  • 4 carrots
  • 2 lb (900 g) of pumpkin
  • 1 cube of chicken stock
  • 1 tablespoons of cumin
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of ginger powder
  • 3 tablespoons of olive oil
  • salt and pepper

img_7457-modif

1 . Wash the leek and chop it. Peel the onion, garlic, carrots, pumpkin and cut into thin slices.
2 . In a casserole, cook all the vegetables, onion and garlic over medium heat with 3 tablespoons of olive oil for 5 minutes. Add the cumin, ground nutmeg, pepper and ginger and mix. Then add water to cover all the vegetables and add the chicken stock. Let it cook over low heat for 25-30 minutes.
3 . Add more salt and pepper to taste and mix (when carrots are soft) broth and vegetables. It’s ready !

Pour la version française c’est par ici: Soupe épicée de Carottes et Potiron

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