Cleansing Pumpkin, Carrot & Ginger Soup (Gluten Free)

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Cleansing Pumpkin, Carrot & Ginger Soup (Gluten Free)

Prep
10
Cooking time
20
Serves
4

Method

1. In a saucepan, sauté the onion, garlic and ginger with the Cobram Estate Extra Virgin Olive Oil on low-medium heat for a 3-4 minutes until softened and fragrant.

2. Add in chopped pumpkin and carrot, turmeric and cumin and sauté for a further 8 minutes.

3. Add in water, turn up the heat and bring to a gentle boil. Cover with a lid and gently boil for 10 minutes until pumpkin and carrot have softened and cooked through.

4. Blend in a food processor or blender until smooth (depending on size, you may have to blend in batches).

5. Add salt and pepper to taste, then serve up with fresh parsley, pumpkin seeds and a drizzle of Cobram Estate Extra Virgin Olive Oil.


With special thanks to our friend Balanced Body Nutrition

Ingredients Chevron Icon

1kg Kent pumpkin, diced

4 carrots, diced

1 small brown onion, finely chopped

1 clove garlic, finely chopped

4cm knob fresh ginger, finely chopped

1 litre water

2 tbls Cobram Estate Australian Extra Virgin Olive Oil

1 tsp turmeric

1/4 tsp cumin

1/4 tsp cinnamon

Sea salt & black cracked pepper to season

Fresh parsley & pumpkin seeds, to serve

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Matt Sinclair's Freekah Tabouleh

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