Carrots and oranges, as well as pumpkin and ginger, are well-known and delicious combinations.

I combined them all in this very tasty soup that will keep you warm even on the chilliest days of the year.

The recipe (serves 4)

  • 2 tbsp olive oil
  • 2 onions, roughly chopped
  • 4 cloves of garlic, peeled and crushed
  • 1 thumb-sized piece of ginger, peeled and finely chopped
  • 1 small pumpkin or butternut squash, peeled (if needed), de-seeded and cubed
  • 2 large carrots, peeled and cubed
  • 1lt / 4 cups vegetable stock
  • 1 Granny Smith apple, peeled, cored and roughly diced
  • juice of 1 orange
  • 1 small bunch of coriander leaves, chopped
  1. Heat the olive oil in a heavy-based soup pan over medium heat and cook the onion until starting to soften (about 5 minutes), before adding the garlic and ginger.
  2. When the garlic and ginger become nice and fragrant (after about 2 minutes) add the chopped carrot and pumpkin and cook for another 5 minutes, stirring occasionally.
  3. Add the vegetable stock, orange juice, and apple chunks to the pan and bring the mixture to a simmer. Let it bubble away for about 20 minutes until the vegetables are soft.
  4. Blitz the soup with a stick blender until fully smooth and season to taste. Some smoked paprika or cayenne pepper can be added for additional depth/kick.
  5. Serve with the coriander leaves. A drizzle of crème fraîche/greek yogurt and/or toasted pumpkin seeds would be great too.
  6. However, we served this soup with a Préfou, a flat garlic/butter bread from the French Vendée region. We are so lucky to have our own outlet of Le Fournil de Sébastien, a fabulous authentic French bakery, in Amstelveen!fullsizeoutput_a56 Bon appétit!

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