Pumpkin Carrot Soup
This pumpkin carrot soup is super creamy, flavorful, and delicious! It's quick to make with very simple ingredients and is just perfect for a cozy dinner at home.
Servings: 4 servings
Calories: 165kcal
Equipment
- 1 Immersion blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 1 large garlic clove minced
- 1 tablespoon minced ginger
- 1 pound carrots peeled and sliced
- 1 pound Hokkaido pumpkin (peeled) and cubed
- 3 cups vegetable broth
- salt and pepper to taste
- ¼ teaspoon ground nutmeg
- toppings (optional but recommended) parsley, pumpkin seeds, pumpkin seed oil, red pepper flakes
Instructions
- First, preheat some olive oil in a large pot over medium heat. Then add the aromatics and sauté until the onion turns translucent.2 tablespoons extra virgin olive oil, 1 large yellow onion, 1 large garlic clove, 1 tablespoon minced ginger
- Next, add the carrots and pumpkin to the pot. Sauté for 5 minutes.1 pound carrots, 1 pound Hokkaido pumpkin
- Now add the vegetable broth, salt, and pepper. Cover the pot and let everything simmer for 20-25 minutes until the pumpkin and carrot chunks have softened.3 cups vegetable broth, salt and pepper
- Blend all ingredients until creamy. Add the ground nutmeg and season with more salt and pepper to taste. Stir until combined.¼ teaspoon ground nutmeg
- Serve the soup and garnish with toppings of your choice. Enjoy!toppings (optional but recommended)
Recipe Video
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 786mg | Potassium: 814mg | Fiber: 4g | Sugar: 12g | Vitamin A: 28974IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 1mg