How to Cook Perfect Carrot and Pumpkin Creamy Soup

Carrot and Pumpkin Creamy Soup. Heat olive oil in a saucepan over medium heat. We've answered the most common queries about our pumpkin soup recipe below, but if you still have questions just let us know in the comments! This soup recipe has a dairy based cream in it, which can make freezing and heating slightly trickier.

Serve in some large bowls and sprinke with pumpkin seeds to garnish. Here is how you achieve that. Ingredients of Carrot and Pumpkin Creamy Soup. You can cook Carrot and Pumpkin Creamy Soup using 7 ingredients and 2 steps. Here is how you cook it.

Ingredients of Carrot and Pumpkin Creamy Soup

  1. Prepare 1 of med size onion, minced.
  2. Prepare 3 of carrots.
  3. You need Half of pumpkin.
  4. It’s 1 of small pack coconut milk.
  5. You need Dash of cinnamon.
  6. Prepare Dash of white pepper.
  7. It’s of Sprinkle of salt.

Prepare Dash of cinnamon. *Note- this soup will still work without roasting the carrots but you will still want to boil them to get them tender, however roasting them with the seasoning really adds to the overall flavor of this soup. Hi Everyone, this Carrot Pumpkin Soup is savory, warm, soothing and perfect for Fall! I have made several iterations of carrot soup over the years, including this Carrot Ginger Soup, and I just want to say that whatever iteration it is, it is ALWAYS a winner at the dinner table. This scrumptious belly warming pumpkin and carrot soup is the perfect way to load your body up with cold and flu fighting superfoods like turmeric, garlic and ginger when the cold weather hits.

Carrot and Pumpkin Creamy Soup instructions

  1. Wash and cut all veges into dice and boil it. Add salt in the water. When done. Let it cool for a while and blend it together with the onion..
  2. Put in a pot and cook it in medium fire and continuesly stirring it. When it is starting to get creamy add all the spices and coconut milk. Simmer it again until done..

Super thick and creamy without the need for heavy cream it makes the perfect midweek winter warmer. If you asked me what my favorite Fall recipe is, I would definitely say this silky smooth pumpkin sweet potato soup! Made with pumpkin puree, root vegetables, protein-rich red lentils, fresh ginger, cinnamon, and coconut milk, this creamy soup has the most delicious velvety texture that's perfect for dipping crusty slices of bread. Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe. Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices.