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–+ servings
pumpkin carrot soup with toasted bread on the side of the bowl

Pumpkin Carrot Soup

This creamy pumpkin carrot soup is velvety smooth, full of warm spice, and perfect for a cozy fall meal. Simple ingredients come together in one pot for a comforting dish that feels special without extra effort.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 pound carrots peeled and sliced into rounds
  • 3 cups pumpkin puree canned or fresh cooked pumpkin
  • 4 cups vegetable broth or chicken broth if preferred
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup coconut milk or heavy cream for richer flavor
  • Optional garnish: roasted pumpkin seeds fresh parsley, swirl of cream

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté for 4 minutes until softened.
  3. Stir in minced garlic and cook for 1 minute, until fragrant.
  4. Add carrots and stir well, coating them with the oil, onion, and garlic.
  5. Pour in vegetable broth and bring mixture to a boil.
  6. Reduce heat to medium-low and simmer for 20 minutes, until carrots are tender.
  7. Add pumpkin puree, cumin, coriander, smoked paprika, cinnamon, salt, and black pepper. Stir until combined.
  8. Simmer for another 10 minutes, letting flavors meld.
  9. Remove from heat. Carefully blend soup in batches in a blender, or use an immersion blender in the pot, until smooth.
  10. Return soup to pot, stir in coconut milk, and heat gently until warmed through.
  11. Taste and adjust seasoning, adding more salt or pepper if needed.
  12. Ladle into bowls and garnish with roasted pumpkin seeds, parsley, or a swirl of cream.

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