Carrot Pumpkin Soup
Thick, creamy, and flavorful, this carrot pumpkin soup is a nourishing recipe you won't be able to get enough of! It's hearty, comforting, and made with canned pumpkin, so it comes together quickly and easily.
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Servings: 5 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 to 2 tablespoons minced garlic
- 2 pinches kosher salt, divided
- 4 medium carrots, peeled and sliced into ½ inch pieces
- ½ teaspoons red pepper flakes
- ground pepper, to taste
- 795 mL pumpkin puree, 1 can
- 5 cups vegetable broth, low sodium
- ⅓ cup coconut cream or heavy cream
- ¼ teaspoon nutmeg
Instructions
- Add the oil to a large pot over medium heat. Add the onions and cook for 2 to 3 minutes.
- Add a pinch of salt and garlic and cook for another minute before adding the carrots. Continue to saute for another 5 minutes.
- To the pot, add the vegetable broth, pumpkin puree, red pepper flakes, salt, and pepper. Stir to combine.
- Bring the soup to a boil, lower the heat to medium-low, cover with a lid, and simmer for 20 minutes.
- Remove the pot from heat and using an immersion blender, blend the soup until smooth and add the nutmeg.
- Stir in coconut cream or heavy cream. Add additional salt and pepper, if desired. Serve with garnishes of your choice.
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Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 243mg | Fiber: 7g | Sugar: 19g