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–+ servings
creamy pumpkin carrot blend

Pumpkin Carrot Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Blender
  • 1 Large pot
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring cups 1 set
  • 1 Measuring spoons 1 set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 2 cup pumpkin puree
  • 2 large carrot peeled and sliced
  • 4 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup heavy cream
  • Fresh parsley for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, and sauté until the onion is translucent.
  • Stir in the pumpkin puree and sliced carrots, cooking for 5 minutes.
  • Pour in the vegetable broth and bring the mixture to a boil.
  • Reduce heat, cover the pot, and simmer for 20 minutes until carrots are tender.
  • Remove the pot from heat and let it cool slightly.
  • Use a blender to puree the soup until smooth, working in batches if necessary.
  • Return the pureed soup to the pot and stir in salt, pepper, cinnamon, and nutmeg.
  • Heat the soup over low heat and stir in the heavy cream.
  • Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, consider roasting the carrots before adding them to the soup to enhance their natural sweetness. Adjust the seasoning to taste, and feel free to experiment with additional spices like ginger or cumin for a unique twist. If you prefer a thicker soup, reduce the amount of broth or add more pumpkin puree.
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