Pumpkin and carrot soup


  • ½ medium pumpkin, cut into bite-size pieces
  • 2 Jamaican chow chow, cut into 6 pieces each
  • 6 medium carrots, chopped
  • 2 garlic cloves, minced
  • ½ onion, chopped
  • 3cm fresh ginger, chopped
  • ½ pint water
  • White pepper


  1. Place the vegetables in a pot with garlic, white pepper and ginger.
  2. Cook over a medium heat for around 10-15 minutes.
  3. Add the water and simmer for around 30 minutes.
  4. Blend with a hand blender and add some additional water to reach desired consistency. 

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