Pumpkin and Carrot Soup

If winter had a fragrance, this would be it…

There’s a real chill in the air these days. A perfect reason to stock up on vegetables and make soups to last for days. After all there is nothing more comforting than a warm bowl of soup on a cold night, watching Netflix wrapped up in a blanket. 

I am a big fan of combining different vegetables and spices whilst making soup. Take this soup for instance, pumpkin and carrot are combined with cinnamon and ginger. Now if winter had a   fragrance this would be it. Cinnamon brings out the sweetness in pumpkin and ginger, while ginger gives the soup a really earthiness. I don’t even have to begin to tell you the health benefits of these ingredients. Let’s just say it’s like winning a jackpot of good health.

So without further ado here’s the recipe.

Ingredients: 18  Cooking time: 45 minutes

Serves: 4

  • Half a pumpkin, peeled and cubed (I used Kent pumpkin)
  • Four medium sized carrots, peeled and chopped 
  • One medium sized onion, sliced
  • Three to four pods of garlic, chopped
  • Thumb sized piece of ginger, peeled and grated 
  • One large cinnamon stick 
  • Two bayleaves
  • Half a teaspoon of rosemary leaves
  • Half a teaspoon of smoked paprika
  • Half a teaspoon of cumin powder
  • Salt to season 
  • Three tablespoons of olive oil
  • 1.25 ltr of stock or water

For the garnish 

  • Sage leaves
  • Small piece of ginger
  • Two tablespoons of olive oil 
  • Toasted sesame seeds
  • Sour cream or Greek yogurt (optional)

Heat oil in a crockpot. Add garlic, once aromatic add onion, ginger, bay leaves and cinnamon. Cook on medium heat for three to four minutes. 


Now add pumpkin and carrots, followed by all the dried herbs and spices. Mix well, cover the pot and cook on a medium heat for five to seven minutes.

Add water or stock, cover the pot and let the soup simmer for 20 to 30 minutes on a medium heat. 


Now take out the bayleaves and cinnamon stick. Season with salt as required and blend the soup. Add the bayleaves and cinnamon stick back in the soup. Cover the pot again and let the soup simmer again for five to ten minutes.

To prepare the garnish, mix olive oil, sage and smashed ginger in a skillet. Heat until aromatic. Keep aside.

Your lip smackingly delicious soup is ready to be served. Ladle a generous serve into a bowl, glaze it with the sensational sage and ginger oil, add a dollop of sour cream or Greek yogurt and finally top with toasted sesame seeds. Serve with some toasted sourdough bread. Aaahhh!!!! Heaven.

Winter Shakshuka

Shake a leg or two with a Shakshuka…

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Shakshuka is a traditional Israeli breakfast dish, which in the west we popularly know as baked eggs. Gooey, runny eggs cooked in an utterly flavour packed tomato sauce full of herbs and spices, lets be honest what’s not to love about it! I have previously made a harissa spiced Shakshuka, you can find the recipe here

While traditionally a Shakshuka is always made in a tomato sauce, I decided to change things up a bit. Today’s Shakshuka recipe is an ode to a chilled winter morning where all your heart yearns for is a pan full of comfort, flavour and indulgence. Butter, cream, leeks, peas and eggs these ingredients scream winter with a passion and you can most certainly guarantee that you are in for treat when these flavours combine together.

So what are you waiting for checkout the recipe below

Ingredients:  12   Cooking time: 30 minutes

Serves: 2

  • Four free range eggs
  • One leek (white part only), finely chopped
  • 200 gms of peas (I used frozen)
  • 200 gms of spinach (I used frozen)
  • One small brown onion, finely chopped
  • Half a bunch of fresh parsley, finely chopped
  • 10 to 12 fresh mint leaves, finely chopped
  • 100 ml light cooking cream
  • One tablespoon of butter
  • One tablespoon of extra virgin olive oil
  • Salt to season
  • Quarter teaspoon of smoked paprika

In a skillet melt butter and add the chopped onion and leek. Cook until leeks are soft and aromatic.

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Now add peas, spinach, parsley and mint. Give all the ingredients a good stir, once they a mixed well add cooking cream and olive oil. Season with salt as required and let the sauce simmer on a low heat for five to seven minutes.

Before cracking the eggs you can blend the ingredients into a smooth sauce, but since I love the different textures and prefer the sauce to be rustic, so I have not blended it.

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Crack the eggs into the sauce, leaving space between them. Lower the heat, cover the skillet with a lid and cook until the egg whites are cooked. The whole point of a Shakshuka is that the eggs should be runny, but if you don’t like runny eggs you can continue to cook the eggs until they are the consistency of soft-boiled eggs. Note, if you cook the eggs past this point you rather not make this dish at all because a hard-cooked egg is really not worth a Shakshuka. 

Lastly sprinkle some smoked paprika on each of the egg, this gives them a little extra flavour boost and makes them look really pretty too.

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You can serve this dish with warmed up Lebanese bread, chargrilled sourdough, Indian flat breads and if you are utterly health conscious then serve this dish with a simple green side salad.

One bite will give you a taste of nirvana. So don’t wait and try this recipe for your next weekend family brunch and remember to shake a leg or two with a Shakshuka.