Carrot Pumpkin Soup
A smooth and creamy autumn soup combining roasted carrots and pumpkin puree with warm spices and a hint of sweetness. Perfect as a starter or light lunch.
- Total time
- 50 min
- Prep
- 15 min
- Cook
- 35 min
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Ingredients
- 400 g pumpkin puree
- 500 g carrots
- 1 medium onion
- 3 clove garlic cloves
- 900 ml vegetable or chicken broth
- 120 ml heavy cream
- 2 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp ground ginger
- 1 tsp salt
- ¼ tsp black pepper
- 0.13 tsp nutmeg
Steps
- Peel and chop the carrots into 2 cm pieces. Dice the onion and mince the garlic.
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add minced garlic and cook for another 1 minute until fragrant.
- Add the chopped carrots and stir well to coat with oil. Cook for 5 minutes.
- Pour in the vegetable broth and add the pumpkin puree. Stir until well combined.
- Add cumin, ginger, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 20-25 minutes until carrots are very tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer in batches to a blender.
- Stir in the heavy cream and heat through for 2-3 minutes without boiling.
- Taste and adjust seasoning as needed. Serve hot with crusty bread or a dollop of sour cream.
Diet tags are added by the recipe's author.