Pumpkin Carrot Soup (Spiced, Creamy & Vegan)
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Piping Pot Curry · by Meeta Arora★ 5.0 (3)

Pumpkin Carrot Soup (Spiced, Creamy & Vegan)

NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 11%
CARBS 27G40% OF CAL
6G FIBER0G ADDED13G INTRINSIC7G OTHER13G TOTAL SUGAR
FAT 18G60% OF CAL
12G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A smooth, creamy soup of roasted pumpkin and carrot with warm spices and a hint of coconut. Comforting fall fare.

mainamericansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon Olive Oil
  • 1 Yellow onion (peeled and diced, about 5 ounces)
  • 1 teaspoon Ginger (grated)
  • 1 teaspoon Garlic (minced)
  • 1 pound Pumpkin (or butternut squash, peeled, deseeded, cut into 1-2 inch pieces)
  • 1 pound Carrots (peeled and sliced, about 6 medium-sized)
  • 3 cups Vegetable Broth
  • 7 oz Coconut Milk (canned full-fat, 1/2 can )
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Turmeric
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Thyme (I used dried, use fresh if you have)
  • 2 tablespoon Pumpkin seeds
  • 1-2 tablespoon Coconut Milk
  • 1/4 teaspoon Black Pepper (freshly ground, adjust to taste)
  • 1/4 teaspoon Crushed Red Chili Flakes (adjust to taste)
PREP
10M
SODIUM
1161MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.