Description
This creamy Pumpkin Carrot Soup blends the sweetness of carrots and pumpkin with warming spices and coconut milk for a vegan, comforting fall dish.
Ingredients
1 tablespoon Olive Oil 1 Yellow onion, diced 1 teaspoon Ginger, grated 1 teaspoon Garlic, minced 1 pound Pumpkin or butternut squash, chopped 1 pound Carrots, peeled and sliced 3 cups Vegetable Broth 7 oz Coconut Milk (full-fat) 1/2 teaspoon Ground Cinnamon 1/4 teaspoon Ground Turmeric 1 teaspoon Ground Cumin 1 teaspoon Paprika 1 teaspoon Salt 1/2 teaspoon Dried Thyme Garnish: Pumpkin seeds, Coconut milk swirl, Crushed Red Chili Flakes, Black Pepper
Instructions
1. In a large pot, heat olive oil. Sauté onion for 3–4 minutes. 2. Add ginger and garlic. Cook another minute. 3. Add pumpkin, carrots, spices, and broth. Stir. 4. Bring to a boil. Lower heat and simmer for 25 minutes. 5. Once veggies are soft, blend until smooth. 6. Stir in coconut milk. Simmer for 5 more minutes. 7. Garnish and serve hot.
Notes
You can use canned pumpkin if fresh is unavailable. For extra spice, add more chili flakes or curry powder. Store leftovers for up to 5 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop / Instant Pot
- Cuisine: Vegan / Fall Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg