Carrot Pumpkin Soup
Servings: 6 servings
Calories: 79kcal
This carrot pumpkin spice soup with curry powder is a flavorful journey for your taste buds, and it's also a nutritious addition to your meal. Enjoy the warm and comforting blend of sweet, savory, and spicy flavors!
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Ingredients
- 16 oz pumpkin
- 3 medium carrots
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoons olive oil
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until the onions are translucent and fragrant.
- Add the garlic and ginger and cook for 2 minutes.
- Add the diced carrots and pumpkin to the pot, along with the curry powder and red chili flakes. Sauté for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Let it cook for 20-25 minutes, or until the carrots and pumpkin are tender.
- Using an immersion blender or a regular blender (in batches), puree the soup until it's smooth and creamy.
- Season the soup with salt and pepper to taste.
- Serve with toasted pumpkin seeds and a dash of red chili flakes.
Notes
Makes 6 servings of about 1 cup per serving.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Fiber: 3g | Net Carbohydrates: 10g