Pumpkin + Carrot Soup

Great with sour dough!

This is a relatively easy, healthy and tasty recipe. It's great for winter.

Ingredients
Diced quarter pumpkin
1-2 carrots grated
1 celery stalk finely chopped
500mL vegetable or chicken stock
1 teaspoon ground cumin
1 teaspoon ground coriander
Pepper
Nutmeg
Salt to taste
Coriander leaves (optional to garnish)
Yogurt
Oil

Recipe

1. Microwave pumpkin for 3-4 minutes.
2. Heat large sauce pan on medium heat
3. Add celery, ground cumin and coriander
4. Fry 1-2 minutes until celery softens
5. Add pumpkin, with spices
6. Mix in carrot
7. Add stock
8. Boil until pumpkin is soft
9. Add salt to taste
10. Blend with (stick) blender
11. Serve in bowl and mix in teaspoon yogurt,
12. Add pepper and nutmeg to taste
13. Garnish with a few coriander leaves

Notes

• Hand held stick blenders are very handy. 
• Nutmeg can be quite spicy. 

Carrot and Pumpkin soup with a healthy sprinkling of nutmeg