On a cold fall day you can warm your friends and family up with a hearty serving of hot soup that includes fresh ingredients from your garden. You add chopped carrots and onions to a mixture of chicken broth, pumpkin puree and ginger to create a delicious pumpkin carrot ginger soup. With this recipe you can serve up to six people and treat the soup as a main course served with crackers and a salad.
Wash carrots in cool running water and then use a sharp knife to slice them into small pieces. Peel and dice onion.
Heat butter in a large pot, on medium-high heat. Add the chopped onions and carrots to the large pot and sauté the vegetables for at least 5 minutes.
Add ground ginger, salt and red pepper flakes to the mixture and stir. Continue to cook on medium heat for another 5 minutes.
Add pumpkin puree and chicken broth to the mixture and stir the ingredients together. Bring the mixture to boil.
Simmer and cover the soup for 20 to 25 minutes, stirring regularly. Remove the soup from heat and allow time for the soup to cool down.
Add the soup to a blender and puree the mixture. Return the soup to the large pot and heat the soup over medium heat. Serve warm.