Pumpkin, Sweet Potato, Carrot, Ginger Soup
Pumpkin, Sweet Potato, Carrot, Ginger Soup

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, pumpkin, sweet potato, carrot, ginger soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Pumpkin, Sweet Potato, Carrot, Ginger Soup is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Pumpkin, Sweet Potato, Carrot, Ginger Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have pumpkin, sweet potato, carrot, ginger soup using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pumpkin, Sweet Potato, Carrot, Ginger Soup:
  1. Prepare 290 grams Carrots
  2. Take 795 grams Pumpkin
  3. Prepare 175 grams Onion
  4. Get 580 grams Sweet Potato
  5. Get 10 grams Ginger Root
  6. Prepare 20 ml Extra Virgin Olive Oil
  7. Get 1 liter Water
  8. Make ready 250 grams Plain Greek Yogurt
  9. Make ready 2 packages Vegetable Broth
  10. Prepare 10 grams Salt
  11. Take 5 grams Pepper

How To Make Pumpkin Sweet Potato Soup In a large pot, saute the onions until they are soft and translucent. Roast Pumpkin, Sweet Potato and Carrot Soup. In a saucepan, heat the oil, and fry the onion until translucent. Add the garlic and fry until turning golden.

Steps to make Pumpkin, Sweet Potato, Carrot, Ginger Soup:
  1. Chop all raw vegetables into similar sized chunks.
  2. Add olive oil and onions into bottom of a pot and cook for 2-3 minutes.
  3. Add water, carrots, pumpkin, ginger, sweet potato, salt, and pepper to the pot.
  4. Let cook until all vegetables are thoroughly cooked.
  5. Purée the mixture with a hand blender.
  6. Add the yogurt and let cook for additional 10 minutes.
  7. Enjoy!
  8. Makes 22 servings of 150g each. be careful of the amount of ginger you add

In a saucepan, heat the oil, and fry the onion until translucent. Add the garlic and fry until turning golden. Add the cinnamon and allspice and cook until fragrant. Add the sweet potato, carrot, and pumpkin and fry for another few minutes. Add the stock/broth, cover and bring to the boil.

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