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!