Autumn Carrot Pumpkin Soup
This is a fall favourite! I love mine extra thick – but feel free to thin out with a bit more broth or milk/cream. It freezes so well, and makes for easy grab and go lunches, or cook ahead meals!
So, I’m gonna be honest with you. I made this soup by taste. SO. You may need a bit more paprika, cumin, or coriander. I was a bit cautious with the amount I put on the recipe – but feel free to add a bit more as the soups flavour develops!
Autumn Carrot Pumpkin Soup
Servings: 4
Ingredients
- 5 large carrots, chopped
- 1 jalapeño, chopped
- 1 small onion, chopped
- 2 Tbsp olive oil
- 4 cups vegetable broth
- 1 can pumpkin puree
- 1 Tbsp paprika
- 1 Tbsp cumin
- 1 tsp nutmeg
- 1 tsp coriander
- 1/2 cup cream (I used half and half, feel free to use what you wish!)
- Salt and pepper to taste.
Instructions
- In a large soup pot, heat 2 Tbsp olive oil
- Add carrots, jalapeño, and onion. Saute until soft.
- Add all spices, sauté until fragrant.
- Add vegetable broth and pumpkin puree.
- With a hand held food processor, blend until smooth.
- Heat on stove and simmer for ~20 minutes.
- Taste, and add salt and pepper.
- Remove from heat, and stir in cream.
- Enjoy!
Carrot Pumpkin Soup Cooking Tips and Tricks
- I tripled my batch of this, and froze in individual portions. Now on busy days, I can pull out of my freezer and go! Plus – this soup makes me the envy of the lunch-room.
- You may need more spices! Taste as you go. I was a bit cautious with the cumin, coriander, and paprika.
- This recipe is fantastic when you top with some pepita seeds or pumpkin seeds. I love a bit of texture in my pureed soups. It also amps up the protein!
- I also have tried melting in some soft goat cheese. It was to DIE for and makes the soup that much more filling!
Categorized: Gluten-Free, Healthy Eating, Lunch, Main Dish, Nut-Free