Giving - Carrot, Pumpkin Soup Recipe
This rich orange soup of deliciousness, is a great appetizer or main course served with a thick wedge of homemade bread. It’s hearty and looks amazing. I make it from a real carved pumpkin,using the seeds and the pulp. It provides the chance to decorate if you wish and eat well at the same time. Enjoy this one.
Ingredients:
4 Tablespoons of vegetable oil
2 Tablespoons of minced ginger
1 cup minced onion
1/2 cup white wine
4 cups of vegetable stock
2 cups water
4 cups of thin sliced peeled carrots
1 whole pulp and small squares of pumpkin from a medium to large pumpkin
Seeds taken from whole pumpkin, dried
1/2 cup honey
2 Tablespoons brown sugar
3 teaspoons oil
1 cup orange juice
1 cup cream
1/4 teaspoon ground cinnamon
1 Tablespoon pumpkin spice
salt and pepper to taste
Method:
On a baking tray, place the pumpkin squares and pulp
coat with oil, salt, pepper, minced parsley, honey drizzled
Bake 30 - 45 minutes on 375 or until soft and brown at the edges
On another baking tray, place pumpkin seeds, drizzled oil, salt, pepper and brown sugar
Bake in oven at the same 375 for 10 - 15 minutes or until brown
Set pumpkin seed aside as a garnish for the soup
Set pumpkin aside to add to the carrot mix later.
Heat oil over medium heat.
Add onion, salt, pepper cook to golden
Add 2 Tablespoons of minced ginger
Add the white wine - reduce
Add the stock
Add the water
Add the carrots
Cover and simmer to tender.
Remove and puree in blender in batches with carrot mixture.
Return to pot on low heat.
Add in Orange juice and cinnamon
Add cream.
Taste for extra seasoning. Serve with pumpkin seeds.
ENJOY!!!!!
Please share, in the comments section below, your versions of this recipe or just your favorite healthy creation!! It often helps us all when we can read and relate the experiences of others to our own. It can provide the keys to unlocking our hidden abilities to activate change in our own lives!!
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Love & Blessings,
Ruth
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