Spiced Pumpkin and Carrot Soup
Author: 
Recipe type: Soup
Cuisine: Seasonal
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 cups low-sodium chicken or vegetable broth or water
  • 1 cup of sliced carrots, about 4 to 5 medium-sized carrots
  • ½ cup of pumpkin puree
  • ¼ cup of milk or milk alternative
  • ¼ cup of diced yellow onion
  • 1 Tbsp. oil, like grapeseed or olive oil
  • 2 tsp. of curry powder of choice
  • 1 tsp. vindaloo seasoning, or 1 more tsp. of curry powder
  • ½ tsp. salt, or to taste
  • ½ tsp. pepper
  • ½ tsp. cinnamon
  • ½ tsp. turmeric
  • Optional: 1 tbsp. honey, depending on how sweet your carrots are and how sweet you want your soup
  • Toppings: Pepitas, sour cream or yogurt, or smoked paprika
Instructions
  1. Cut the carrots into coins and dice the onion.
  2. Heat the olive oil in a heavy-bottomed pot, then throw the onions in once the oil is warm.
  3. Sautee the onions until translucent, then add the carrots and seasonings. Sautee for five minutes until the carrots have some color.
  4. Add the pumpkin puree, then the chicken broth and milk and let simmer on medium heat for half an hour to forty-five minutes, or until the carrots are soft.
  5. Carefully pour the soup into a blender and blend until smooth and creamy.
  6. Taste the soup for seasoning and add whatever is missing.
  7. Serve with pepitas, sour cream or yogurt, and smoked paprika and enjoy!
Recipe by Flurries of Flour at https://flurriesofflour.com/2016/10/spiced-pumpkin-and-carrot-soup/