Carrot & Pumpkin Soup

Turkey, ham, stuffing, hashbrown casserole, gravy, prime rib, mashed potatoes, repeat. Yes, that sounds like my week. 

Actually, I am lying... I forgot to mention the curried puffs, chorizo fig cups, samosas, cheese sticks, cookies, lemon tarts, cranberry pudding.... the list goes on and on.

It has definitely been a week (or more) of fantastic eating. And eating. And eating some more.  A way to get together with family, hang out, and bond.

But after all this time of overindulging, it's time for something, well, a little lighter. And nothing does this trick like soup. This particular soup is perfect because it is quite filling, but with lots of good stuff. It really is the guilt-free end to a fantastic holiday season.

Carrot & Pumpkin Soup

Serves 8-10 people

2 tbsp Olive Oil

2 Onions, chopped

4 cloves Garlic, sliced

1 tbsp Fresh Ginger, minced

6 Large Carrots, peeled and sliced

1 tbsp Curry Powder

8 cups Chicken Stock

1 large can Pumpkin Puree (796 ml)

Salt and pepper to taste

In a large pot, heat oil over medium high heat. Add onions, garlic, ginger and carrots. Cook until the veggies start to soften. Stir in curry powder and let cook for a couple of minutes.

Add chicken stock and bring to a boil. Turn heat to low, cover pot and simmer for about 30 minutes, until the vegetables are fork tender.

Using an immersion blender, process until smooth. Add the pumpkin and process again. Season to taste with salt and pepper. Serve with a drizzle of extra virgin olive oil if desired.