Creamy Carrot Pumpkin Soup
Carrot Pumpkin Soup is a cozy, creamy delight made with fresh carrots, pumpkin puree, and warm spices. Perfect for chilly days, it’s healthy and super tasty!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- Olive oil - 2 tablespoons
- Onion (chopped) - 1 medium
- Garlic cloves (minced) - 3
- Carrots (peeled and chopped) - 4 cups
- Fresh pumpkin (peeled, seeded, and chopped) - 3 cups
- Water or Vegetable broth - 4 cups
- Ground cumin - 1 teaspoon
- Ground ginger - 1 teaspoon
- Ground cinnamon - 1/2 teaspoon
- Salt - 1tsp, adjust to taste
- Black pepper - to taste
- Coconut milk (optional, for creaminess) - 1 cup
Instructions
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Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant.
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Add the Carrots and Pumpkin: Stir in the chopped carrots and pumpkin puree. Cook for about 5 minutes, allowing the flavors to meld.
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Simmer the Soup: Pour in the water or vegetable stock and bring to a boil. Reduce the heat to medium-low and let it simmer for 20-25 minutes, or until the carrots are tender.
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Blend Until Smooth: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
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Add Coconut Milk and Spices: Stir in the coconut milk, ground cumin, ground ginger, and ground cinnamon. Season with salt and pepper to taste. Let it simmer for another 5 minutes.
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Serve and Enjoy: Ladle the soup into bowls and garnish with pumpkin seeds if desired.
Nutrition
- Serving Size:
- Calories: 216
- Sugar: 10.2 g
- Sodium: 828.7 mg
- Fat: 13.5 g
- Carbohydrates: 23.7 g
- Protein: 4.3 g
- Cholesterol: 2.8 mg
Find it online: https://hugsonaplate.com/creamy-carrot-pumpkin-soup/