Creamy Pumpkin and Carrot Soup
Warm up with a bowl of irresistible Creamy Pumpkin and Carrot Soup, the perfect blend of autumn-inspired flavors and comforting textures. This velvety soup features the natural sweetness of pumpkin and carrots, enhanced with aromatic ground cumin and a hint of cinnamon for a unique spice profile. Simmered in rich vegetable broth and swirled with indulgent heavy cream, every spoonful is both soothing and flavorful. Quick to prepare and easy to blend, this hearty soup is an ideal choice for cozy dinners or stress-free entertaining. Garnished with fresh parsley, it offers a vibrant finish that pairs beautifully with crusty bread or a crisp green salad. Perfect for fall, this recipe brings together seasonal vegetables, warming spices, and creamy goodness into one satisfying dish.
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Recipe Information
Ingredients
- 1 kg pumpkin
- 500 grams carrots
- 1 medium onion
- 3 large garlic cloves
- 1 liter vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters heavy cream
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by preparing the ingredients: peel and deseed the pumpkin, then cut it into small cubes. Peel the carrots and slice them evenly. Chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, approximately 5 minutes.
Add the diced pumpkin and sliced carrots to the pot. Stir well to combine with the onions and garlic.
Sprinkle the ground cumin and ground cinnamon over the vegetables, and stir to coat them in the spices.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 25 minutes or until the pumpkin and carrots are tender.
Using an immersion blender, blend the soup until smooth and creamy. If you do not have an immersion blender, carefully transfer the soup to a countertop blender and blend in batches.
Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste and allow the soup to warm through for an additional 5 minutes.
Serve the soup hot, garnished with freshly chopped parsley for a touch of freshness.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5129 mg | 223% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 73.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 7226 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
