Pumpkin and Carrot Soup with Dumplings

mixing bowl and large saucepan

PUMPKIN AND CARROT SOUP
2 onions
2 garlic cloves
400g pumpkin
200g carrots
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

DUIMPLINGS
150g Doves Farm Organic Self Raising White Flour
75g prepared suet
1 tsp dried parsley
¼ tsp salt
¼ tsp pepper
100ml water

Pumpkin and Carrot Soup

1. Finely dice the onions and garlic.
2. Chop the pumpkin and carrot into 1cm cubes.
3. Measure the oil into a saucepan and put it over a medium heat.
4. Tip the onion into the pan and fry gently for a minute.
5. Add the diced garlic, chopped pumpkin and carrot and stir over a medium heat
6. Sprinkle the coriander, cinnamon, cumin, turmeric, salt and pepper into the pan and mix well.
7. Add the water or stock, cover and cook over a gentle heat for 10 minutes.
8. Remove from the heat and puree the soup with a stick blender.

Dumplings

1. Measure the flour, suet, parsley, salt and pepper into a bowl and stir to combine.
2. Add the water and stir to make a slightly soft and sticky dough.
3. Divide the dough into 8 pieces and lightly roll each piece into a ball.
4. Bring the soup or stock to the boil and gently add the dumplings.
5. Continue to boil gently for 20-25 minutes.