Spiced Creamy Pumpkin & Carrot Soup
I’ve said it before and I’ll say it again, there’s nothing like a warming bowl of soup as the weather begins to change and we move into the colder months. 🥕 🥣 🥥
For this coconut spiced carrot and pumpkin soup, you will need:
1 large white onion, chopped
2 garlic cloves peeled and sliced
3 carrots, peeled and finely sliced
1/2 medium pumpkin (about 1 kilo) peeled and finely chopped
1 tsp fresh ginger
2 fresh thyme sprigs
Handful fresh sage
Extra virgin olive oil
sea salt and black pepper to taste
4 cups veggie broth vegetable broth
1/2 can full fat coconut milk
1/4 tsp ground nutmeg
1/4 tsp ground coriander
1/2 tsp hot paprika powder
1/4 tsp turmeric
Sliced mushroom, flowers, pumpkin seeds, fresh oregano leaves and fresh sage leaves
Heat about 3 tbsp olive oil in a large pot over medium high heat. Add in onion, garlic, carrots, and pumpkin. Sauté for about 3 minutes. Throw in the thyme, sage and spices. Add salt and pepper to taste. Sauté for 10 mins or until the vegetables begin to soften.
Pour the stock and simmer for 10-15 mins, or until the veggies are cooked through.
Turn off heat, pour in the coconut milk and transfer to a blender or use an immersion blender, and blend until smooth.
Top with the fixings mentioned above or use your own, serve and enjoy! It is also great with a slight drizzle of olive oil and some freshly ground pepper.
Happy Saturday my beautiful friends! ⭐️✨⭐️