Spiced Carrot Pumpkin Soup with Ginger
Ingredients
- 2 cups pumpkin puree (or roasted pumpkin cubes)
- 3 large carrots, peeled u0026 sliced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp olive oil or coconut oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- ½ tsp cinnamon
- Salt u0026 black pepper to taste
- Optional: ½ cup coconut milk or cream for richness
- Garnishes: pumpkin seeds, coconut cream, fresh parsley, chili oil
Instructions
- Cook aromatics : Heat oil in a large pot. Add onion and sauté 5 minutes until soft. Add garlic and ginger, cook 1 minute.
- Add vegetables u0026 spices : Stir in carrots, pumpkin, cumin, cinnamon, salt, and pepper. Cook 2 minutes to bloom spices.
- Pour in broth u0026 simmer : Add vegetable broth, bring to a boil, then reduce heat and simmer 20–25 minutes or until carrots are fully tender.
- Blend silky smooth : Remove from heat. Blend using an immersion blender or transfer in batches to a regular blender.
- Finish with creaminess : Stir in coconut milk/cream, heat gently, and adjust seasoning if needed.
- Serve u0026 garnish : Ladle into bowls and decorate with your favorite toppings!