Pumpkin Carrot Soup
This pumpkin carrot soup is thick, creamy, and full of cozy fall flavor made with just a few simple ingredients for an easy weeknight meal that still feels warm and comforting.
Equipment
Ingredients
- 2 tablespoons oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 pounds cubed pumpkin (kabocha recommended), cut into 1 inch pieces
- 3 medium carrots, chopped
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 4 cups low sodium vegetable broth
- 1/2 cup coconut milk
Instructions
- Prep the pumpkin - peel and chop into 1 inch pieces (or purchase it already cut for convenience).
- Heat olive oil in a large pan over medium heat. Add onion and saute for 5 minutes, stirring occasionally, until translucent and fragrant. Add garlic and cook for an additional minute.
- Add diced pumpkin, carrots, and seasonings and cook for 5 minutes. Be sure to stir occasionally.
- Add stock/broth and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes, until the vegetables are fork tender.
- Remove the pot from the heat and allow to cool slightly before blending into a smooth puree using an immersion blender or blender
- Stir in cream, half and half, or coconut milk/cream for richness.
Notes
- Transfer leftover pumpkin soup to an airtight container and keep in the refrigerator for up to 4 days.
- To freeze, allow it to cool to room temperature, then portion it into airtight containers or resealable freezer bags, leaving some room for expansion. Label and date the containers, remove excess air from bags, and freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Fiber: 2g | Sugar: 7g | Vitamin A: 18306IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg
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