Description

Warm up your chilly evenings with this irresistible Pumpkin Carrot Soup. This creamy, flavorful dish combines the natural sweetness of pumpkin and carrots, enhanced by aromatic spices like cinnamon and nutmeg. Perfect as a comforting starter or a main meal paired with crusty bread, this soup is sure to become a family favorite. Easy to prepare and bursting with flavor, it’s an experience that warms both heart and soul.

Ingredients

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1 cup pumpkin puree (canned or fresh)
2 cups carrots (peeled and chopped)
1 medium onion (finely chopped)
3 cloves garlic (minced)
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Salt and pepper (to taste)
1 tbsp olive oil

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Instructions

In a large pot over medium heat, add olive oil. Sauté onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
Stir in chopped carrots, cinnamon, nutmeg, and ginger; sauté for about 3 minutes until fragrant.
Add pumpkin puree and vegetable broth; stir well to combine.
Bring to a gentle boil, reduce heat, and let simmer uncovered for 20 minutes until carrots are tender.
Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches carefully.
Return the blended soup to heat; stir in coconut milk and season with salt and pepper. Simmer for an additional 5 minutes before serving.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 6g
Sodium: 450mg
Fat: 14g
Saturated Fat: 11g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg