Easy Spiced Carrot and Pumpkin Soup

Carrot and Pumpkin soup in a bowl ready to eat.

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Easy Spiced Carrot and Pumpkin Soup

A deliciously bright and cozy soup made with carrots and sweet pumpkin. Easy and perfect for wintery cold days.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, lunch, Soup

Cuisine: American, british

Diet: Gluten Free, Vegan

Servings:

Calories: 124kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

500 g pumpkin Peeled, deseeded and chopped into 2cm cubes. (or butternut squash)
500 g carrots
200 g onion about 2 medium onions or 1 large onion.
6 cloves garlic
2 tablespoon olive oil
1 teaspoon fresh thyme and/or oregano
1 teaspoon garam masala or curry powder
1 teaspoon chilli flakes
800 ml vegetable stock or 2 teaspoons vegetable boullion or stock powder in 800ml water.
1 teaspoon apple cider vinegar or white wine vinegar
Flakey Sea Salt and black pepper to taste

Metric - American

Instructions

Peel and finely chop the onion and the garlic.
Peel remove the seeds from the pumpkin or squash. Chop into 3cm (1.5") cubes.
Peel the carrots and chop into 2 cm chunks.
In a large saucepan, add the oil, then sautee the onions and garlic over a low heat.
200 g onion, 6 cloves garlic, 2 tablespoon olive oil
Add the pumpkin and carrot pieces. Sautee until the onion is translucent , and the squash and whole garlic cloves are starting to colour a bit on the edges.
500 g pumpkin , 500 g carrots
Add all the spices to the pan and stir for a minute. This allows all the flavour of the spices to release their aromas.
1 teaspoon garam masala, 1 teaspoon chilli flakes, 1 teaspoon fresh thyme
Add the stock/boullion and simmer the whole lot until the pumpkin is soft. Add extra water if you need it.
800 ml vegetable stock
If you are using an immersion blender, gently put the blender in and blend until creamy.
If you are using a jug blender, allow the soup to cool, then blend in batches until creamy.
Now is the time to test for salt and add any extra chilli or cream in if you like. Add the apple cider vinegar to taste. If the soup is too watery, let it simmer some more. If the soup is too thick, add water.
Flakey Sea Salt and black pepper to taste, 1 teaspoon apple cider vinegar
Serve hot with crusty bread, croutons, a drizzle of coconut or tahini cream to taste.

Notes

TIPS for making this soup:

If you struggle to peel and chop a pumpkin or squash, pop it in the oven for 20 mins, or in the microwave for 5 mins. This softens the skin enough so you can chop right through it.
Don't skip the step where you add the spices in and turn in the hot pan, before adding the stock/veggie boullion. Toasting the spices really brings out their flavour, creating the best pumpkin and carrot soup!

STORAGE:

Like most soups, this stores well in the fridge for up to 5 days. It also freezes perfectly for up to 3 months.

Freeze this pumpkin soup in one or two-person portions so you can easily have a quick meal when you need a big comforting bowl of soup. The soup can be reheated directly from frozen.

Nutrition