Savory Carrot Pumpkin Soup
I love a good fall soup. Here is my rendition of a savory carrot pumpkin soup. Whether you use fresh pumpkin or canned, you’ll still have a delicious dish. If you would like to use fresh pumpkin I suggest roasting in the oven to enhance the flavor.
If you don’t love pumpkin this recipe can also be used with sweet potatoes or butternut squash.
Carrot-Pumpkin Soup
A delicious combination of sweet and savory with this belly warming meal.
Equipment
- 1 Immersion blender (can alternatively use a kitchen blender)
- 1 Stock Pot (alternatively a crockpot if simmering for a few hours)
Ingredients
- 1 Tbsp Olive Oil
- 5 Carrots (Peeled) and sliced or diced
- 1 Sweet Onion- diced
- 1 Green Onion- diced
- 2 Cups Pumpkin Puree
- 2-4 Sprigs Fresh Thyme Finely Chopped additional sprigs can be used for serving
- 1 Tbsp Coriander
- 1 tsp Salt
- 1 tsp Pepper (a peppercorn medley is great)
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/2 tsp Turmeric Optional
- 1 Bay Leaf
- 3 Cups Chicken Broth
- 1 Tbsp Brown Sugar or Coconut Sugar Coconut Sugar has a lower glycemic index for those monitoring sugar intake
- 2 Cups Heavy Cream or Unsweetened Coconut Milk
- 1/3 C Pumpkin Seeds Optional for Serving
Instructions
- Prep your ingredients for your pan
- Heat Pan with Olive Oil then add Carrots, sweet onion, green onion and salt
- Once items in the pan have softened, add pumpkin puree, mixing it with your vegetable mixture
- Add your seasonings (coriander, pepper, cinnamon, nutmeg, turmeric, bayleaf and sugar)
- Pour in Chicken Broth, thinning the mixture
- Once the soup has cooked down, remove your bayleaf and blend the soup (either with an immersion blender or kitchen blender
- If continuing to cook longer, return the bayleaf to your blended soup to allow the flavor to disperse. If needed, add additional salt or pepper to taste.
- Add in your heavy cream or cream of coconut, stir.
- Once ready to serve, top with fresh herbs, pumpkin seeds and/or a drizzle of heavy cream
