Spicy Pumpkin and Carrot Soup

Winter in May has me craving my favourite soups early. Last year we hardly had a winter and this year it looks like we might see one. I do love a little of the cold weather (just a taste is enough really). It gives us a chance to pull out the mittens (cooking mittens) and dive into the soup, stews and comfort foods. The meals that I generally make when the temperature drops a few degrees and it rains in the north hehe. Cairns saw a low of 13 degrees on Friday, crazy!!! It’s weather like that when you need a good pair of trackies and slippers and a bowl full of the good warm stuff! Enjoy my favourite soup 🙂

Spicy Pumpkin and Carrot Soup
Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Vegetarian, Spicy, Soup

-= Ingredients =-
1 Tablespoon oil
1 onion, chopped
1 rasher rindless bacon ; finely chopped
1 clove garlic ; crushed
1 to 2 teaspoons curry powder
1/2 butternut pumpkin ; seeded and peeled
1 potato, peeled and chopped
1 carrot, chopped
4 cups Vegetable stock ; (I only use 5 cups as I like it a bit thicker)
salt ; and pepper to taste
1/2 cup milk or cream ; or coconut cream
extra ; cream
chives

-= Instructions =-
1. Heat oil in a large saucepan. Saute onion, bacon and garlic until onion is tender. Add curry powder. Saute for 1 minute

2. Stir in pumpkin, potato and carrot. Cook, stirring for 2-3 minutes

3. Pour over stock. Stir in seasonings. Bring to the boil. Reduce heat. Simmer, covered, for 25-30 minutes or until vegetables are very tender.

4. Puree in the saucepan with a hand blender or simply mash with a potato masher. Stir in milk.

5. Reheat gently, stirring. Serve with a swirl of cream and a sprinkling of chives.

Crusty bread is a delicious accompaniment.