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

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin, sweet potato, carrot, ginger soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pumpkin, Sweet Potato, Carrot, Ginger Soup is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Pumpkin, Sweet Potato, Carrot, Ginger Soup is something which I have loved my whole life.

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To begin with this particular recipe, we must first prepare a few components. 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. Take 290 grams Carrots
  2. Prepare 795 grams Pumpkin
  3. Prepare 175 grams Onion
  4. Prepare 580 grams Sweet Potato
  5. Make ready 10 grams Ginger Root
  6. Prepare 20 ml Extra Virgin Olive Oil
  7. Prepare 1 liter Water
  8. Make ready 250 grams Plain Greek Yogurt
  9. Get 2 packages Vegetable Broth
  10. Get 10 grams Salt
  11. Get 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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