Pumpkin and Carrot Ginger Soup

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and sauté for 3-4 minutes until translucent.

3. 3

   Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.

4. 4

   Add the cubed pumpkin and sliced carrots to the pot, stirring to combine.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil.

6. 6

   Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pumpkin and carrots are tender.

7. 7

   Remove the pot from heat and use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).

8. 8

   Season with salt and black pepper, stirring well to combine.

9. 9

   Taste and adjust seasoning if needed. Serve hot and enjoy!