Introduction
Hey there, fellow soup lovers! Today, I’m diving into a heartwarming bowl of Spiced Carrot and Pumpkin Soup, one of my go-to comfort meals as the leaves start to fall. This recipe is like a warm hug on a chilly day, quickly becoming a family favorite at my house. There’s just something so wholesome about the cozy blend of carrots and pumpkin that I can’t resist. Remember that delightful aroma of spices filling your kitchen? Trust me; you’ll want to make this soup on repeat.
Why you’ll love this recipe
This Spiced Carrot and Pumpkin Soup is a must-try for several reasons:
- Rich in flavor: The combination of spices like cumin, coriander, and paprika adds depth without being overwhelming.
- Nutritious and filling: Packed with vitamins from fresh vegetables, it’s a guilt-free way to enjoy a delightful meal.
- Simple to make: With easy preparation and straightforward steps, even novice cooks can whip this up with confidence.
- Versatile: You can adjust the consistency with non-dairy milk or water, making it adaptable to different dietary needs.
Ingredients
- 2 Tbsp olive oil
- 1 large brown onion, peeled and chopped
- 1 kg pumpkin or butternut squash, peeled, deseeded, and diced
- 600 g carrots, peeled and diced
- 3 cloves garlic, peeled and crushed
- 1-inch piece fresh ginger, peeled and grated
- ½ tsp ground coriander
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp turmeric
- ¼ tsp ground nutmeg
- ¼ tsp chili powder
- A pinch ground cardamom
- 3 sprigs fresh thyme
- 1 liter vegetable stock
- Salt and pepper to taste
- Non-dairy milk as needed (optional)
Step-by-step instructions
Prep the vegetables
Start by getting all your veggies ready. Peel and chop the onion, and do the same with the pumpkin and carrots. Crushing the garlic and grating fresh ginger will also enhance the aroma and spice.
Cook the base flavors
Heat up the olive oil in a large pan. With your stove on a medium flame, toss in the chopped onion. Let it gently fry for about 5-10 minutes, stirring as needed, until it becomes soft and translucent.
Add veggies and spices
Now, add the diced pumpkin, carrots, crushed garlic, and grated ginger to the pan. Give them a good mix and let them cook for a couple more minutes. Nothing beats the fresh scent of ginger and garlic coming together!
Sprinkle in the coriander, cumin, paprika, turmeric, nutmeg, chili powder, cardamom, and thyme. Cook everything for just a minute longer to let those delightful spices bloom.
Simmer the soup
Pour in the vegetable stock, seasoning with salt and pepper to taste. Crank up the heat until it starts to simmer. Once it’s bubbling gently, reduce the heat to low, cover, and let it cook for about 20-30 minutes. Stir occasionally until the veggies are tender.
Blend to perfection
Finally, remove the thyme sprigs and blend the soup until it’s all smooth. If you prefer it a bit creamier, add some non-dairy milk or water. Don’t forget to taste and adjust the seasoning if needed!
Recipe tips & variations
- Make it spicy: Add more chili powder or a dash of cayenne pepper if you love a little heat.
- Add some crunch: Garnish with pumpkin seeds or croutons for an added texture.
- Protein boost: Consider adding some cooked chickpeas or lentils for a heartier option.
Storage & reheating
Got leftovers? Lucky you! Store extra Spiced Carrot and Pumpkin Soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, stirring occasionally, to bring back its creamy texture. You might need to add a splash of water if it’s thickened too much in the fridge.
FAQs
Can I use canned pumpkin for this recipe?
Yes, you can, but it might change the texture slightly. Fresh pumpkin or butternut squash offers the best results.
How can I make this soup creamier?
Blend with non-dairy milk or add a splash of coconut milk for extra creaminess.
What sizes should I cut the vegetables?
Aim for even, bite-sized pieces to ensure they cook consistently.
Can I freeze this soup?
Absolutely! Just let it cool completely before freezing in an airtight container for up to 3 months.
Recipes you may like
Looking for more delicious soups? Try these recipes I love:
Enjoy crafting your comforting bowl of Spiced Carrot and Pumpkin Soup! Happy cooking, and remember, there’s always room for a scrumptious bowl on your table.
Print
Spiced Carrot and Pumpkin Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A heartwarming bowl of Spiced Carrot and Pumpkin Soup, perfect for chilly days.
Ingredients
- 2 Tbsp olive oil
- 1 large brown onion, peeled and chopped
- 1 kg pumpkin or butternut squash, peeled, deseeded, and diced
- 600 g carrots, peeled and diced
- 3 cloves garlic, peeled and crushed
- 1-inch piece fresh ginger, peeled and grated
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1/4 tsp ground nutmeg
- 1/4 tsp chili powder
- A pinch ground cardamom
- 3 sprigs fresh thyme
- 1 liter vegetable stock
- Salt and pepper to taste
- Non-dairy milk as needed (optional)
Instructions
- Start by getting all your veggies ready. Peel and chop the onion, and do the same with the pumpkin and carrots. Crushing the garlic and grating fresh ginger will also enhance the aroma and spice.
- Heat up the olive oil in a large pan. With your stove on a medium flame, toss in the chopped onion. Let it gently fry for about 5-10 minutes, stirring as needed, until it becomes soft and translucent.
- Now, add the diced pumpkin, carrots, crushed garlic, and grated ginger to the pan. Give them a good mix and let them cook for a couple more minutes. Nothing beats the fresh scent of ginger and garlic coming together!
- Sprinkle in the coriander, cumin, paprika, turmeric, nutmeg, chili powder, cardamom, and thyme. Cook everything for just a minute longer to let those delightful spices bloom.
- Pour in the vegetable stock, seasoning with salt and pepper to taste. Crank up the heat until it starts to simmer. Once it’s bubbling gently, reduce the heat to low, cover, and let it cook for about 20-30 minutes. Stir occasionally until the veggies are tender.
- Finally, remove the thyme sprigs and blend the soup until it’s all smooth. If you prefer it a bit creamier, add some non-dairy milk or water. Don’t forget to taste and adjust the seasoning if needed!
Notes
- Make it spicy: Add more chili powder or a dash of cayenne pepper if you love a little heat.
- Add some crunch: Garnish with pumpkin seeds or croutons for an added texture.
- Protein boost: Consider adding some cooked chickpeas or lentils for a heartier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg