Pumpkin & Carrot Soup

Ingredients:

• 1 pound of pumpkin
• 400 g carrots, peeled and chopped
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 Tablespoon olive oil
• 3 1/3 cups vegetable stock
• 1 1/2 teaspoons fresh ginger, chopped
• 1 1/2 teaspoon coriander
• 1/2 teaspoon onion powder
• 1/5 teaspoon cayenne pepper and nutmeg

Instructions:

• Prepare the pumpkin: Wash the pumpkin and dry thoroughly before cutting. Cut the pumpkin in half and then scoop out the innards with a spoon. Peel the pumpkin then cut into cubes (you will need about 1/2 the pumpkin). 
• Make the soup base: Heat 1 Tablespoon of olive oil and add in the garlic, onion and ginger and cook for 3-4 minutes until it becomes soft.
• Next, add in the cubed pumpkin, chopped carrots, spices, vegetable stock and cook until vegetables are tender (about 15 minutes).
• Remove the soup from the heat and puree the soup until it becomes creamy with an immersion blender or regular blender. 
• Adjust the seasonings to taste, serve and enjoy!

Nutrition Information:

Serving Size: 1 serving

Calories: 104

Fat: 4 g

Carbohydrates: 16 g

Fiber: 5 g

Sodium: 89 mg

Protein: 4 g