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Pumpkin Carrot Soup

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Pumpkin Carrot Soup is a velvety, flavorful, and nourishing soup combining natural sweetness of pumpkin and carrots with warming spices, perfect for a creamy and healthy meal.

Ingredients

  1. 2 tablespoons olive oil
    1 onion, chopped
    3 cloves garlic, minced
    3 cups peeled and diced carrots
    3 cups pumpkin puree (fresh or canned)
    4 cups vegetable or chicken broth
    1 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    Salt and pepper to taste
    Optional toppings: sour cream, toasted pumpkin seeds, fresh parsley

Instructions

Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened and fragrant, about 5 minutes.

  1. Stir in diced carrots and pumpkin puree. Cook for 3-4 minutes.
  2. Pour in broth, then add ground ginger, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20-25 minutes.
  3. Use an immersion blender or transfer to blender and puree until smooth and creamy.
  4. Taste and adjust seasoning with salt, pepper, or spices as needed.
  5. Ladle soup into bowls and garnish with optional toppings.

Notes

  1. Add cayenne pepper or red pepper flakes for heat.
  2. Stir in coconut milk or cream for extra richness.
  3. Add fresh thyme or sage during simmering for herbal flavor.
  4. Roast carrots and pumpkin before cooking for deeper flavor.
  5. Store leftovers in airtight container in fridge up to 4 days or freeze up to 3 months.
  6. Reheat gently on stovetop or microwave until warmed through.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-carrot-soup/