Description
Warm up your chilly evenings with this luscious pumpkin carrot soup, a delightful blend of sweet pumpkin and fresh carrots simmered to perfection. Infused with aromatic spices and coconut milk, this comforting dish wraps you in cozy nostalgia—ideal for family gatherings or solo nights in. Easy to make, it provides a vibrant centerpiece on any table, making every spoonful a heartwarming experience.
Ingredients
Scale
- 2 cups fresh pumpkin, peeled and cubed
- 2 cups carrots, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté diced onions and minced garlic until fragrant (about 3 minutes).
- Stir in the sliced carrots and cubed pumpkin; cook for another 5 minutes.
- Pour in the vegetable broth until vegetables are covered. Bring to a boil, then reduce heat to simmer for about 20 minutes or until tender.
- Add coconut milk, cinnamon, and nutmeg; stir well.
- Blend the soup until smooth using an immersion blender or standard blender. Adjust consistency with additional broth if desired.
- Serve hot, garnished with roasted seeds or fresh herbs if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg