To celebrate the start of the pumpkin crop, I made a thick pumpkin carrot soup with coriander leaves. With a bit of bread it’s a full meal.
This soup looks and sounds divine! I love pumpkin soup & we’re approaching it’s season, so I can’t wait to attempt something like this! If you have a minute, I’d love your thoughts on my lentil & pepper soup 🙂 http://goodfoodmarsh.wordpress.com/2014/09/03/sassy-pepper-and-lentil-soup/
In case anyone is interested, this soup is carrot, sweet potato and pumpkin which are baked with a spice mix of ground coriander, ground cumin, oregano, fennel seeds, garlic and red pepper flakes. Coriander leaves are added at serving.
I’ve never combined pumpkin with carrot, but I’ll try it out. I often add quite a bit of ginger to my pumpkin soup.
Yes, I remember you gave me your recipe for pumpkin soup with ginger. I need to try it still, but I’m sure I’ll like it, given my fondness for ginger.
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