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.
Ingredients
Scale
- 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
Instructions
- Prepare your ingredients by peeling and chopping the pumpkin and carrots into small pieces. Dice the onion and mince the garlic.
- 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.
- Add the chopped pumpkin and carrots to the pot, stirring regularly until they soften (about 10 minutes).
- Pour in vegetable broth along with cinnamon and nutmeg. Bring to a simmer for about 20 minutes or until vegetables are tender.
- Remove from heat and blend the soup until silky smooth using an immersion blender or a regular blender.
- 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