Carrot Pumpkin Soup
A delightful and nourishing soup that combines the sweetness of carrots and pumpkin, enhanced with aromatic spices, offering comfort and warmth on chilly days.
Ingredients
Main Ingredients
- 2 cups carrots, chopped Use fresh, seasonal carrots for the best flavor.
- 2 cups pumpkin, diced Fresh pumpkin is preferred for flavor.
- 1 onion, chopped A medium onion works well.
- 3 cloves garlic, minced Fresh garlic adds more flavor.
- 4 cups vegetable broth Choose low-sodium broth for healthier option.
- 1 teaspoon ground cumin Enhances the flavor of the soup.
- to taste Salt and pepper Adjust seasoning as necessary.
- 1 tablespoon olive oil For sautéing the onions and garlic.
- optional Cream or coconut milk for garnish Adds creaminess and visual appeal.
Instructions
Preparation
- Gather all ingredients on the countertop for convenience.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic and sauté for 5 to 7 minutes until soft and fragrant.
Cooking
- Add chopped carrots and diced pumpkin to the pot.
- Stir occasionally and cook for a few minutes to soften the vegetables.
- Pour in the vegetable broth and sprinkle in ground cumin.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes until the vegetables are tender.
- Use an immersion blender to puree the soup until silky smooth.
- Season with salt and pepper to taste before serving.
Serving
- Ladle the soup into bowls and garnish with cream or coconut milk if desired.
- Consider adding fresh herbs or croutons for garnish.
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Notes
Store leftover soup in an airtight container in the refrigerator for 3 to 5 days or freeze for up to three months. Adding spices like ginger or nutmeg can enhance flavor. Adjust seasoning as necessary before serving.