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Pumpkin Carrot Soup

Pumpkin Carrot Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 lb carrots, peeled and chopped
  • 1 (15-ounce) can pumpkin puree
  • 3 cups vegetable or chicken broth
  • 1 cup full-fat coconut milk
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft. Stir in the garlic and cook for 1 minute.
  2. Add the carrots, pumpkin puree, broth, nutmeg, ginger, salt, and pepper. Bring to a boil, then reduce the heat and simmer, partially covered, for about 20 minutes, until the carrots are very tender.
  3. Remove from the heat and blend with an immersion blender (or carefully in batches in a standing blender) until completely smooth.
  4. Stir in the coconut milk and warm over low heat for about 2 minutes. Taste, adjust seasoning, and serve hot.

Notes

The soup thickens as it cools, so add a splash of broth when reheating. For a richer finish, swirl a little extra coconut milk on top of each bowl right before serving.