This luscious spicy pumpkin carrot soup is perfect for those days when only soup will do, when you want nothing more than a warming, veg-packed meal and a crunchy slice of bread to dunk too. Inspired by theclevermeal.com
Ingredients
Nutrition Facts3 servings
Serving size
- Amount per serving
- Calories317
- % Daily Value *
- Total Fat 22g29%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 2mg1%
- Sodium 668mg30%
- Total Carbohydrate 28g11%
- Dietary Fiber 4g15%
- Total Sugars 8g
- Protein 6g
- Vitamin A 662mcg74%
- Vitamin C 76mg85%
- Potassium 883mg19%
- Riboflavin 18mg1385%
- Niacin 17mg107%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ready to make it?
Try our Distraction-Free mode. Check Off ingredients & more. Simply Tap the Fullscreen Button.
Instructions
Saute onion, garlic, and spices in olive oil (don’t skip this flavor base)
Add pumpkin and sliced carrots and stir well to coat
Add hot water or vegetable broth, coconut milk and cook for about 10 minutes
Turn off the heat, adjust the seasoning, blend. Easy-peasy!
Pumpkin: you can swap butternut squash or Hokkaido for pumpkin, the substitution couldn’t be easier. However, some pumpkin varieties can give off substantial amounts of water when they cook, therefore you need to reduce the quantity of broth during cooking.
Coconut milk: this light recipe calls for a small amount of coconut milk just to round out the flavors. Or, if you don’t have any coconut milk on hand, you can swap it with almond or cashew milk.
Leftover: it keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
Ingredients
Directions
Saute onion, garlic, and spices in olive oil (don’t skip this flavor base)
Add pumpkin and sliced carrots and stir well to coat
Add hot water or vegetable broth, coconut milk and cook for about 10 minutes
Turn off the heat, adjust the seasoning, blend. Easy-peasy!
Pumpkin: you can swap butternut squash or Hokkaido for pumpkin, the substitution couldn’t be easier. However, some pumpkin varieties can give off substantial amounts of water when they cook, therefore you need to reduce the quantity of broth during cooking.
Coconut milk: this light recipe calls for a small amount of coconut milk just to round out the flavors. Or, if you don’t have any coconut milk on hand, you can swap it with almond or cashew milk.
Leftover: it keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
