Cozy Pumpkin Carrot Soup Recipe for Autumn Comfort

The aroma of pumpkin carrot soup wafts through the air, wrapping you in a cozy hug. With its velvety texture and warming spices, this dish invites you to savor every spoonful as autumn leaves rustle outside your window. Delicious Zuppa Toscana.

As I ladle this vibrant orange goodness into bowls, memories flood back from chilly evenings spent with friends, sharing laughter and stories over steaming bowls of this delightful soup. Homemade Christmas Fudge It’s the perfect dish for gatherings or a quiet night in, promising comfort and joy with each taste.

I still remember my friend Sarah’s face when she first tried this soup; her eyes lit up like she just discovered gold at the end of a rainbow.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Pumpkin: Look for firm pumpkins that feel heavy; they’ll add richness to your soup.

• Carrots: Sweet, crunchy carrots are essential; peel them for a smoother texture. Hearty Sweet Potato Chili.

• Onion: A medium onion adds depth; sauté until translucent for maximum flavor.

• Garlic: Fresh garlic cloves bring a punch; use as many as you dare!

• Vegetable Broth: Choose low-sodium broth to control the saltiness and let the flavors shine through.

• Coconut Milk: Opt for full-fat coconut milk for creaminess that’ll elevate your soup.

• Spices (Cinnamon & Nutmeg): These warm spices add warmth; adjust according to your personal preference.

• Olive Oil: Use extra virgin olive oil for sautéing vegetables; it enhances the overall flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by peeling and chopping the pumpkin and carrots into small pieces. Dice the onion and mince the garlic finely. The more uniform the pieces, the better they cook together.

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and cook until it’s translucent and aromatic—about 5 minutes—then stir in minced garlic for an additional minute.

Add Pumpkin and Carrots: Toss in chopped pumpkin and carrots into the pot. Stir regularly until they start softening, about 10 minutes. You’ll know they’re ready when they’re bright orange and fragrant.

Pour in Broth and Spices: Carefully add vegetable broth along with cinnamon and nutmeg into the pot. Bring everything to a simmer, allowing it to bubble gently for about 20 minutes or until vegetables are tender.

Blend Until Smooth: Remove the pot from heat. Using an immersion blender (or transferring batches to a regular blender), blend soup until it’s silky smooth—like liquid sunshine!

Add Coconut Milk: Stir in coconut milk after blending for that creamy texture we all crave! Return to low heat just long enough to warm through without boiling.

Now you have a bowl of comforting pumpkin carrot soup ready to warm your soul! Serve it hot with crispy bread on the side or drizzle some extra coconut milk on top for garnish. Stuffed Shells with Turkey and Spinach Enjoy!

Perfecting the Cooking Process

Start by sautéing onions and garlic, then add diced carrots and pumpkin for optimal flavor layering.

Add Your Touch

Feel free to swap coconut milk for cream, or add ginger for an extra zing to the soup.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove.

Cooking this pumpkin carrot soup brings back memories of cozy autumn evenings spent with my grandmother, who always added a sprinkle of love along with her spices. For more inspiration, check out this pumpkin whipped feta dip recipe.

FAQ

What is the best type of pumpkin for soup?

Sugar pumpkins or butternut squash work best for creamy, flavorful soups. For more inspiration, check out this creamy pumpkin soup recipe recipe.

Can I freeze pumpkin carrot soup?

Yes, store it in freezer-safe containers for up to three months.

How can I thicken my soup?

Blend in cooked potatoes or add cornstarch slurry for extra thickness.

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Pumpkin Carrot Soup

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• Author: Michaela Thompson
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Warm and inviting, this pumpkin carrot soup combines the natural sweetness of fresh pumpkins and carrots with aromatic spices for a comforting dish perfect for chilly days. Its velvety texture and vibrant color make it an appealing addition to any table, whether you’re enjoying a quiet night in or hosting friends. This easy-to-make soup promises to wrap you in a cozy hug with each spoonful.

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Ingredients

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• 2 cups fresh pumpkin, peeled and diced
• 1 cup carrots, peeled and chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tbsp extra virgin olive oil

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Instructions

1. Prepare your ingredients by peeling and chopping the pumpkin and carrots into small pieces. Dice the onion and mince the garlic.
2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic for an additional minute.
3. Add the chopped pumpkin and carrots to the pot, stirring regularly until they soften (about 10 minutes).
4. Pour in vegetable broth along with cinnamon and nutmeg. Bring to a simmer for about 20 minutes or until vegetables are tender.
5. Remove from heat and blend the soup until silky smooth using an immersion blender or a regular blender.
6. Stir in coconut milk and warm through on low heat without boiling.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 6g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg