Pumpkin and Carrot Soup with Dumplings
- Prep: 15m
- Cook: 15m
- Serves: 4
A comforting pumpkin and carrot soup, gently spiced and paired with simple dumplings, creates a satisfying dinner. Both components can be prepared ahead and added together just before serving. For a vegetarian or vegan option, use plant-based suet for the dumplings.
Method
- Pumpkin and Carrot Soup: Finely dice the onions and garlic.
- Chop the pumpkin and carrot into 1cm cubes.
- Measure the oil into a saucepan and put it over a medium heat.
- Tip the onion into the pan and fry gently for a minute.
- Add the diced garlic, chopped pumpkin and carrot and stir over a medium heat
- Sprinkle the coriander, cinnamon, cumin, turmeric, salt and pepper into the pan and mix well.
- Add the water or stock, cover and cook over a gentle heat for 10 minutes.
- Remove from the heat and puree the soup with a stick blender.
- Dumplings: Measure the flour, suet, parsley, salt and pepper into a bowl and stir to combine.
- Add the water and stir to make a slightly soft and sticky dough.
- Divide the dough into 8 pieces and lightly roll each piece into a ball.
- Bring the soup or stock to the boil and gently add the dumplings.
- Continue to boil gently for 20-25 minutes.
- Recipe by Doves Farm
Ingredients
All to be sourced organic where possible
- Pumpkin and carrot soup
- 2 onions from Abel&Cole
- 2 garlic cloves
- 400g pumpkin from Abel&Cole
- 200g carrots from Riverford
- 2 tbsp olive oil
- 2 tsp ground coriander
- ½ tsp cinnamon
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp salt
- ½ tsp pepper
- 1 lt water or stock
- Dumplings
- 150g Doves Farm Organic Self Raising White Flour
- 75g prepared suet
- 1 tsp dried parsley
- ¼ tsp salt
- ¼ tsp pepper
- 100ml water