This Asian-inspired pumpkin soup is incredibly quick and easy to make, but doesn't compromise on taste. Orange vegetables (such as carrots and pumpkin) are the best dietary source of the antioxidant beta-carotene (pro-vitamin A), which boosts the immune system and gives your skin a beautiful healthy glow.
If you'd like to make this a little heartier to have it as a meal, I'd add some cooked red lentils to the soup and serve with brown rice. Enjoy!
- 800g butternut, Jap or Kent pumpkin (no skin or seeds), roughly-chopped into 5cm/2 inch pieces
- 2 large carrots, roughly-chopped into rounds
- a small knob of ginger (about 1/2 the size of your thumb), peeled
- a large red mild chilli, deseeded if you prefer things mild (by all means leave the seeds in if you like things hot)
- 1x Massel stock cube, vegetable or chicken 'style' (they're all plant-based/vegan) + 500mL water, or 2 cups (500ml) homemade or commercial vegetable stock
- To garnish: fresh coriander, red chilli flakes, black sesame seeds etc
- Place the pumpkin and carrot into a metal or bamboo steamer over boiling water, and steam (with the lid on) for 12 minutes or so until soft
- When the vegetables are soft (meaning you can slide a knife through them), transfer to the jug of a high-speed blender, add the ginger, chilli, stock cube + water (or stock) and blend on medium-high speed until smooth and well-combined
- Garnish and serve while it's still piping hot