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Soup in Bowl

Carrot-Pumpkin Soup

A delicious combination of sweet and savory with this belly warming meal.
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Cook Time 1 hour 30 minutes
Servings 6

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
    chopping onions
  • Heat Pan with Olive Oil then add Carrots, sweet onion, green onion and salt
    carrots pan
  • 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)
    seasonings
  • Pour in Chicken Broth, thinning the mixture
    chicken broth poured into pan
  • Once the soup has cooked down, remove your bayleaf and blend the soup (either with an immersion blender or kitchen blender
    immersion 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.
    heavy cream, soup
  • Once ready to serve, top with fresh herbs, pumpkin seeds and/or a drizzle of heavy cream
Keyword carrot, fall soups, healthy soups, pumpkin, pumpkin carrot soup, pumpkin soup, pumpkin spice, root vegetables, winter soup