Pumpkin and Roasted Carrot Soup
Cozy Up with Creamy Pumpkin and Roasted Carrot Soup
As the leaves begin to fall and a crispness fills the air, there’s nothing quite like a warm, comforting bowl of soup. This Pumpkin and Roasted Carrot Soup is the perfect embodiment of autumnal flavors – sweet, savory, and incredibly satisfying. Roasting the carrots brings out their natural sweetness, which beautifully complements the earthy pumpkin. It’s a vibrant and healthy dish that’s sure to become a fall staple in your kitchen!
This recipe is surprisingly easy to make, requiring just a handful of ingredients and about an hour from start to finish. It’s also wonderfully versatile – feel free to adjust the seasonings to your liking or add a touch of spice with a pinch of cayenne pepper. We love serving this soup as a starter, a light lunch, or even a cozy dinner.
What makes this soup special?
- Roasted Vegetables: Roasting the carrots and garlic intensifies their flavors, creating a depth that you won’t get from simply boiling them.
- Simple Ingredients: This recipe relies on fresh, wholesome ingredients that are readily available.
- Versatile Serving: Enjoy it in bowls or, for a truly festive presentation, serve it inside roasted miniature pumpkins!
- Healthy & Delicious: Packed with vitamins and nutrients, this soup is good for your body and soul.
Serving Suggestions:
- A swirl of pesto adds a burst of fresh flavor and a beautiful green contrast.
- A sprinkle of pumpkin seeds provides a delightful crunch and nutty taste.
- Serve with a crusty bread for dipping.
Frequently Asked Questions:
Q: Can I use pre-roasted carrots?
A: While you can use pre-roasted carrots, the flavor won’t be as intense. Roasting the carrots yourself is highly recommended for the best results.
Q: Can I make this soup vegan?
A: Absolutely! Just ensure your vegetable broth is vegan-friendly.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
Q: What kind of pumpkin puree should I use?
A: We recommend using 100% pure pumpkin puree, not pumpkin pie filling. Make sure it’s unsweetened.
Q: Can I add any other vegetables?
A: Feel free to experiment! Butternut squash, sweet potatoes, or apples would all be delicious additions.
We hope you enjoy this delightful Pumpkin and Roasted Carrot Soup as much as we do! It’s the perfect way to embrace the cozy flavors of fall.
Pumpkin and Roasted Carrot Soup
Ingredients
- 1 8 oz can Organic Pumpkin Puree
- 6 large Carrots
- 1 medium Yellow Onion
- 4 cloves Garlic
- 5-6 cups Vegetable Broth
- 4 sprigs Fresh Thyme
- 3 sprigs Fresh Sage
- 2 tablespoons Avocado or Olive Oil
- 2 pinches Salt
- 1/2 cup Pesto Optional topping
- 1/4 cup Pumpkin Seeds Optional topping
Instructions
- Preheat the oven to 375°F.
- Scrub or peel the carrots, then cut them into small 2-inch pieces and halve each piece.
- Chop the onion into large chunks.
- Peel all the garlic cloves.
- Place the vegetables, thyme, and sage on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt. Roast for 35 to 40 minutes or until the carrots are fork-tender.
- If using small pumpkins as serving bowls, slice off the tops and scrape out the seeds. Place the pumpkins upside down on a baking sheet lined with parchment paper. Drizzle with oil and bake for 35 minutes.
- In a large pot, combine all the roasted vegetables, pumpkin puree, and vegetable broth.
- Using an immersion blender, blend all the ingredients until smooth. If the soup is too thick, add more vegetable broth to reach your desired consistency.
- Ladle the soup into bowls or the roasted small pumpkins (if using).
- Top with pesto and pumpkin seeds for added flavor and texture.
- Serve hot and enjoy!
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