Pumpkin Carrot Soup

Pumpkin carrot soup is a savory vegan soup that's both hearty and comforting. Filled with warming spices like ginger, cumin, and turmeric, this pureed soup is just what you need on a cool fall day.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Author Heather

Ingredients

2 tablespoons olive oil
1 small onion diced
2 cloves garlic minced
32 ounces vegetable broth
15 ounces canned pumpkin puree
16 ounces carrots sliced into ½" discs
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon salt add more to taste
¼ teaspoon ground ginger
¼ teaspoon red pepper flakes

Instructions

In a stock pot over medium heat, add olive oil. When hot, add onions and cook for about 3-4 minutes, or until they begin to brown around the edges.
Add garlic and cook an additional 30 seconds.
Add broth, pumpkin, carrots, and spices, stirring to combine. Bring to a simmer, cover, and reduce heat to low. Simmer for about 8 to 12 minutes, or until carrots are fork tender. Cooking time depends on the size of your carrot pieces.
Remove from heat and allow to cool for 2 to 3 minutes. Use an immersion blender and blend until smooth, or transfer soup in batches to a standard blender to process until smooth (remove the center cap from the lid and lightly cover with a kitchen towel to allow steam to escape. Never fill a blender more than halfway full with hot soup).
Finished soup will be thick. Add water as desired to reach your preferred consistency.
Serve warm with your favorite soup toppings, like chopped parsley, croutons, pumpkin seeds, or sliced green onion.

Notes

Serves: Recipe makes about six 8-ounce appetizer servings.
Storage: Leftovers will keep for about 3-4 days in a tightly sealed container in the refrigerator, or for about 3 months in the freezer.
Fresh pumpkin: If substituting canned pumpkin for fresh, raw pumpkin, cook soup until pumpkin is fork tender. Cooking time may increase depending on size of pumpkin cubes.

Nutrition