Have you made your soup yet? Sometimes people don’t think about soup as a side dish. It’s always a starter, and I know everyone is ready to dig into that turkey 🦃, but let me tell you something, I’m all about the sides. So why don’t we try something different this year, you might just be surprisingly delighted. This soup is packed with flavor and nutrients, and you can make it a few days ahead. It stores well in the fridge, and even if you’re not kitchen savvy, you can’t mess this one up, it’s absolutely impossible. I hope you get to try it. Please don’t forget to save, share, and tag.
Ingredients
- 2 lb pumpkin yields 4-5 cups cubed
- 2 large carrots cubed
- 2 tbs olive oil
- 1 shallot diced
- 3 cloves garlic minced
- 1 jalapeños seeded and minced
- 1 inch ginger minced
- 1 /2 tsp turmeric
- Salt and pepper to taste
- 1 cup water + 1 cup whole milk
- 3 tbs olive oil + 1 tbs Aleppo pepper
- Chopped parsley for garnish
Instructions
- Prep your vegetables: wash, gut, peel and cube the pumpkin. Peel 2 carrots and cube (the size doesn’t really matter because you will cook and blend everything).
- Heat the oil add 1 shallot, 3 cloves of garlic, a 1-inch piece of ginger, and jalapeño. Sauté for 1 minutes add the pumpkin and carrot, season with salt and pepper and cook on medium heat for 2 minutes stirring occasionally.
- Add turmeric and stir, add water and milk let come to a boil lower the heat cover and let cook until vegetables are tender (when you poke with a spoon it should break).
- Transfer to a blender and blend (it will be a bit thick) pour back in the pot, add 1 cup of water at a time until you reach the desired consistency. Don’t forget to check for seasoning.
- Return to heat and cook until heated through.
- In the meantime on low heat 2 tablespoons of olive oil with the Aleppo pepper until fragrant about 1 minute.
- In a bowl serve the soup, garnish with parsley and top with the Aleppo oil. Enjoy!