Description
Warm and creamy pumpkin carrot soup, enriched with spices and coconut milk, offers a comforting and nutritious dish ideal for any season.
Ingredients
Scale
- 2 cups pumpkin puree (fresh or canned)
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 cup coconut milk (or heavy cream for a richer flavor)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh herbs (like cilantro or parsley) for garnish
Instructions
- Peel the carrots using a vegetable peeler and chop them into small, even pieces.
- Chop the onion finely by cutting it in half, slicing it into thin strips, and then dicing it.
- Mince the garlic by smashing the cloves with the flat side of a knife, then chopping them finely.
- In a large pot, heat the olive oil over medium heat. Once shimmering, add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute, being careful not to burn it.
- Toss in the chopped carrots and stir, cooking for about 5 minutes until they start to soften.
- Add the pumpkin puree, stirring to combine with the vegetables.
- Pour in the vegetable broth, bring to a gentle boil, then reduce heat to low and let it simmer for about 20 minutes until the carrots are tender.
- Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, transfer in batches, being cautious with the hot liquid.
- Return the blended soup to the pot (if using a regular blender) and stir in the coconut milk.
- Season with ground cumin, ground ginger, ground cinnamon, salt, and pepper. Adjust seasoning to taste.
- Let the soup simmer for an additional 5-10 minutes on low heat to meld the flavors.
- Remove from heat and add a squeeze of fresh lime juice if desired.
- Serve the soup in bowls, garnished with fresh herbs and a drizzle of coconut milk if desired.
Notes
- For a richer flavor, substitute coconut milk with heavy cream.
- Adjust spices according to your taste preference.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes