Pumpkin carrot soup! Okay I know it’s summer but it doesn’t mean I can’t have some pumpkin soup for lunch! I was really craving pumpkin for no apparent reason, so I decided to listen to my body and have some. Now for the recipe~
Serves 8
2tablespoons extra virgin olive oil
1sweet yellow onion, chopped
1small ginger root, peeled and finely diced
3cloves garlic, minced
3cups low-sodium vegetable broth + 3 c. water
1pound carrots, cut into 1/2 in. chunks
115 oz. can pumpkin puree
pinch of curry powder
salt and pepper, to taste
Heat olive oil in a large stock pot or dutch oven over medium heat.
Add onion, ginger, and garlic; saute for 5-10 minutes.
Add the broth, water, carrots, and pumpkin to the pot and heat until boiling.
Reduce the heat and simmer uncovered until the carrots are very tender, about 30 minutes.
Puree the soup in batches using a blender or a food processor.
Season with curry powder, salt and pepper, to taste.

Pumpkin carrot soup! Okay I know it’s summer but it doesn’t mean I can’t have some pumpkin soup for lunch! I was really craving pumpkin for no apparent reason, so I decided to listen to my body and have some. Now for the recipe~

Serves 8

  • 2tablespoons extra virgin olive oil
  • 1sweet yellow onion, chopped
  • 1small ginger root, peeled and finely diced
  • 3cloves garlic, minced
  • 3cups low-sodium vegetable broth + 3 c. water
  • 1pound carrots, cut into 1/2 in. chunks
  • 115 oz. can pumpkin puree
  • pinch of curry powder
  • salt and pepper, to taste
  1. Heat olive oil in a large stock pot or dutch oven over medium heat.
  2. Add onion, ginger, and garlic; saute for 5-10 minutes.
  3. Add the broth, water, carrots, and pumpkin to the pot and heat until boiling.
  4. Reduce the heat and simmer uncovered until the carrots are very tender, about 30 minutes.
  5. Puree the soup in batches using a blender or a food processor.
  6. Season with curry powder, salt and pepper, to taste.
   
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