Breakfast Carrot Pumpkin Soup

Serves two 

Ingredients: 

2 medium-sized carrots; peeled and chopped crosswise 

1 wedge of Cinderella pumpkin; peeled, seeded and roughly chopped 

2 tablespoons of minced ginger 

½ yellow onion; roughly chopped 

1 bay leaf 

1 tablespoon of extra-virgin olive oil 

Sea salt to taste 

Lightly toasted seed mix (flax seeds, sesame seeds, chia seeds) to garnish 

Preparation: 

In a pot over medium heat, cook onion in a tablespoon of olive oil for 1 to 2 minutes. Put in the pumpkin and continue cooking for about 3 minutes. Then add the carrots and ginger and cook for another 5 to 7 minutes, or until the vegetables start to soften. Fill the pot with water until the vegetables are just submerged, put in the bay leaf and then bring to a boil. Reduce to a simmer and continue cooking for 7 to 10 minutes, or until the vegetables become completely tender. Stir in salt, transfer to a blender and then blend to a smooth consistency. Garnish with seed mix and enjoy whilst hot!