Ingredients
Soup is great way to use up your left-over veggies. Almost any type of vegetable will make a nice soup with an extra onion and spices. This time, it's my mum's Mum's gingery autumn soup. It's a beautiful orange and tasty pumpkin version.
- 2 onions (in small pieces)
- 2 garlic cloves (in small pieces)
- 2 cm of ginger (1 inch)
- 1 tbsp ras el hanout
- 1 l of vegetable stock
- 300 gr of carrots (sliced)
- 400 gr of butternut (cubes 2-3 cm / 1 inch)
- 2 handfuls of spinach (chop up a little)
For garnish:
- Pumpkin seeds
- Good quality olive oil
Preparation
This recipe is my mum's. She loves soups and would eat it every day if possible. When I started Eat Sustainably, she combined the best of all her favourite soups and created this warming pumpkin soup.
- Heat a pot with some oil and glace the onions for about 10 minutes.
- Add the garlic and ginger and cook for about 2-3 minutes before adding the ras el hanout.
- When the spices start to smell you can add the carrots and butternut.
- Cook for 5 minutes and then add the vegetable stock.
- Boil for approximately 20-25 minutes or until all veggies are done.
- In the mean time, shortly fry the pumpkin seeds.
- Mix everything with the hand blender until nice and smooth.
- Add the spinach and put back on the stove for 1 more minute before serving.
- Decorate with the pumpkin seeds and soms olive oil. Super easy, pretty and delicious. Bon appetit!
