Everyone seems to have their own way of staying warm in winter - some pimp out their homes with double glazed windows and in-floor heating, some decide that warmth is more important than fashion and wrap themselves in an electric snuggie. But for me, there's no better way than making a big batch of soup. Not only do you get to fill yourself up with something warm, but you get the added bonus of heating up the house with the stove and oven while you're cooking.
Instead of going for a plain pumpkin soup, I thought I'd do something different and throw some carrot and ginger in. The veggies were roasted off for about 45 minutes to caramelize them and give some extra flavour to the soup - and then all I needed to do is blitz it with chicken stock and a bit of salt and pepper.
1kg carrots, peeled and quartered
750g pumpkin, peeled and cut into 5cm cubes
1 onion, diced
8cm piece of ginger, peeled and finely chopped
2 cloves garlic, finely chopped
1L chicken stock
1Tbsp extra virgin olive oil
Salt and pepper
Natural yoghurt and coriander, to garnish
Preheat oven to 180°C.
Place carrot and pumpkin pieces on a baking tray lined with baking paper, and roast for 45 minutes.
When the vegetables have 10 minutes left in the oven, heat oil in a large saucepan over medium heat, and gently cook the garlic, ginger and onion for 5-6 minutes or until soft.
Add the chicken stock to the saucepan and bring to the boil.
Add the roasted carrot and pumpkin to the saucepan and simmer for 10 minutes or until the vegetables are very soft.
Remove from the heat and blend the soup with a stick blender until smooth. If you don't have a stick blender, blend the soup in batches using a regular blender or food processor.
Season the soup with salt and pepper, and ladle into bowls. Garnish with a drizzle of natural yoghurt and chopped coriander.