Pumpkin Carrot Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 whole - kabocha pumpkin, quartered, seeds removed
  • 3 whole - large carrots, cut into 4
  • 1 whole - white onion, peeled and quartered
  • 2 cloves - garlic, minced
  • 4 tablespoons - olive oil
  • 3 cups - vegetable broth
  • 1/2 cups - heavy cream, (optional)
  • 1 tablespoons - cumin
  • 1 teaspoons - cayenne
  • 1 teaspoons - coriander
  • - salt and pepper, to taste
  • - fresh cilantro
  • Directions:

    Preheat oven to 375F.
    Put carrots, pumpkin, and onion on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt and cumin.
    Bake 30-45 minutes, until pumpkin is fork-tender and onion has some color on it.
    In a pot, heat olive oil over medium. Add garlic and remaining seasonings (to your taste! measurements are guesses, and you can always add more at the end) and cook until fragrant.
    If you have an immersion blender: Add carrots and onions to pot. Scrape flesh from pumpkin and add to pot, along with 2c vegetable broth. Blend until smooth, adding more broth if necessary.
    If you don't: Add carrots, onions, and pumpkin flesh to a blender or food processor and blend until smooth (you may have to do this in batches). Add vegetable broth if necessary. Pour into pot with enough broth to make the texture you'd like.
    Add salt and pepper. Taste and adjust seasoning.
    If using cream, add a splash at a time until you achieve the texture you want.
    Serve with a drizzle of olive oil and chopped cilantro.

    Brief Description

    Warm, spicy, and incredibly easy.

    Main Ingredient:

    Kabocha

    Category:  Soups

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 1 hour(s)

    Posted By:

    mrsnerd

    Posted On:

    February 15, 2021

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