CREAMY PUMPKIN AND CARROT SOUP

This vibrant, creamy, rich and incredibly tasty soup is perfect for both winter days and summer evenings. My entire family enjoys it and I love it not only because of its delicious flavor but also because it’s so quick and easy to make. To be honest, I hardly have to do anything - my kitchen appliances take care of everything for me.

Ingredients

• 0.5 of pumpkin

• 4-5 carrots

• 2-3 heads of garlic

• Water or broth

• 0.5 can of coconut milk

• Spices: salt, cumin, and if you like it spicy - chili peppers; ground ginger (if desired, especially on a cold winter day, as it adds a warming effect to the soup)

• For garnish: fresh cilantro, coconut milk, sesame seeds, ground chili peppers (if you enjoy heat)

Instructions

I wash the pumpkin and carrots, then chop them up. I place everything on a baking tray lined with parchment paper.

Next, I add garlic cloves. I sprinkle everything generously with salt and cumin. If I'm using ginger, I add that too.

I then put the tray in an oven preheated to 200°C and bake for about 45-50 minutes.

Once the vegetables are roasted, I transfer them to a high-powered blender, add hot water (or broth), coconut milk (saving some for garnish) and blend everything until smooth.

I taste the mixture and if it needs more seasoning, I add extra spices as needed.

When serving the soup, I pour it into bowls. On top, I drizzle a bit of coconut milk and sprinkle with chopped fresh cilantro and sesame seeds.

If desired, you can serve it alongside some toasted bread or naan.

BON APPETIT!