Christine Bardajian

This delicious, warming soup is easy to make and the perfect meal for Winter. It is comforting and sure to become a favourite throughout the colder months.

Ingredients
2 Tbsp olive oil
1 large brown onion peeled and chopped
1 kg pumpkin or butternut squash (about 1.2 kg unprepared weight) peeled, deseeded and diced
600g carrots (about 6 medium) peeled and diced
3 cloves garlic peeled and crushed
3cm piece fresh ginger peeled and grated
½ tsp ground coriander
½ tsp cumin
½ tsp paprika
¼ tsp turmeric
¼ tsp ground nutmeg
¼ tsp chilli powder
a pinch ground cardamom
3 sprigs fresh thyme
1 litre (4 cups) vegetable stock
salt and pepper
non-dairy milk (optional)

Instructions
Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.
Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.
Add the spices and thyme and cook for another minute while stirring and until fragrant.
Add the vegetable stock and some salt and pepper. Bring up to a simmer and cook for 20-30 minutes, stirring every now and again, until the vegetables are soft.
Remove the thyme sprigs and blend until it is totally smooth. I use a stick blender.
Add a little non-dairy milk or water as needed until the soup is the desired consistency. Season to taste.