Cooked - Carrot Pumpkin Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Carrot Pumpkin Soup

6.0

1 Tbsp Olive Oil

1 medium Yellow Onion, diced (about 1 cup chopped onion)

2 cloves Garlic, minced

¼ tsp Paprika

¼ tsp Rosemary, finely chopped (fresh or dry)

¼ tsp Oregano (dry)

¼ tsp Marjoram (dry)

15 oz. Pumpkin Puree (1 large can or 1 ¾ cup pumpkin puree)

1 ½ cups Carrots, diced (about 4 medium carrots)

2 cups Vegetable Stock

1 can Full Fat Coconut Milk (12 oz or 1.5 cups)

½ teaspoon Salt and Black Pepper to taste (approx ½ tsp salt and ¼ tsp pepper)

½ cup Optional: Pepitas

1-2 tsp Optional: Red Pepper Flakes

Heat olive oil in a 4 quart pot over medium heat.
Add onions, and sauté for about 3 minutes, until translucent, then add garlic and sauté another minute.
Next, add herbs, spices, pumpkin puree, carrots, and vegetable stock. Stir well, heat to a simmer and top with lid while carrots cook.
Simmer until carrots are tender, approximately 8-10 minutes.
Remove from heat and puree using an immersion or stick blender, or by transferring to a blender or food processor and pureeing in 2-3 batches until smooth.
Stir in coconut milk, and season to taste with salt and pepper.
Serve with pepitas, crushed red pepper or chopped herbs (optional).

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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