Pumpkin carrot soup with ginger is a healthy, wonderfully satisfying and comforting winter treat with its warming sunny colour.
All seasoning and spices can be adjusted to your taste.
You can avoid milk if you do not like it. You can substitute with yoghurt or totally avoid milk and yoghurt. Adjust water accordingly.
At the end, add half cup of orange juice to give it a twist, it tastes awesome.
You can also add half a cup of coconut milk and spice it up with half teaspoon of curry powder and bring it to a boil to give it a Thai taste.
In addition, you can top the soup with toasted pumpkin seeds for a nice crunch and presentation benefits (unfortunately I don’t have them today;-)).