Pumpkin Week: Ginger and Pumpkin Soup

I couldn't do pumpkin week without making a pumpkin soup, especially with the drastic change in weather we are experiencing at the moment. This recipe is very easy to follow and very tasty as well!!!

Ingredients

Pumpkin

Ginger

Red Onion

Garlic

Scotch bonnet pepper

Garlic Seasoning

Black pepper

Extra Virgin Olive Oil

Method

Chop up all the ingredients and place in a bowl. (You can peel the pumpkins or I made it easy for myself by just scooping out the flesh after roasting/grilling them).

I didn't add the whole scotch bonnet (just a quarter, no seeds) but, it adds a nice warming heat and flavour to the soup.

Season the vegetables with a olive oil, little salt , black pepper and garlic seasoning.

Roast the vegetables for 30-45 minutes

Place the roasted vegetables into blender with some warm water or vegetable stock and blend to desired consistency

Heat the soup to desired temperature and ENJOY!!!!!