Carrot Pumpkin Soup
A delightful autumn dish blending sweet carrots and pumpkin into a warm and nutritious soup, perfect for any meal.
Ingredients
Vegetables
- 2 cups carrots, chopped Use fresh carrots for the best flavor.
- 2 cups pumpkin, diced Fresh pumpkin works best.
- 1 medium onion, chopped Adds sweetness to the soup.
- 3 cloves garlic, minced Enhances the flavor profile.
Broth & Spices
- 4 cups vegetable broth Can substitute with chicken broth for more richness.
- 1 teaspoon ground cumin Adds depth and a warm flavor.
- to taste Salt and pepper Adjust according to preference.
Oils
- 1 tablespoon olive oil For sautéing the vegetables.
Optional Garnish
- to taste Cream or coconut milk For a creamy texture if desired.
Instructions
Preparation
- Gather all ingredients on your countertop for easier preparation.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté for 5-7 minutes until soft and fragrant.
- Toss in the chopped carrots and diced pumpkin, cooking for a few minutes while stirring occasionally.
- Pour in the vegetable broth, sprinkle with ground cumin, and bring everything to a boil.
- Once boiling, reduce heat to low and let it simmer for about 20 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup in the pot until smooth, or carefully transfer to a blender to blend until creamy.
- Season with salt and pepper to taste, adjusting spices as desired.
Serving
- Serve the soup hot in bowls and garnish with a drizzle of cream or coconut milk if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For a spicy variation, add cayenne pepper when sautéing the onions and garlic.