Creamy Pumpkin and Carrot Soup

Warm, comforting, and bursting with seasonal flavor, this Creamy Pumpkin and Carrot Soup is a must-try for cozy weeknight dinners or festive gatherings. Made with sweet pumpkin, tender carrots, and aromatic spices like ground cumin and cinnamon, this velvety soup strikes the perfect balance of earthy and subtly spiced flavors. A splash of heavy cream adds an irresistibly smooth texture, while fresh parsley provides a bright finishing touch. Ready in just an hour, this vegetarian soup is both wholesome and easy to prepare, making it an ideal choice for anyone looking to embrace the tastes of autumn. Perfect as a light starter or served with crusty bread for a satisfying main dish, this recipe is a celebration of comforting seasonal goodness.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the diced pumpkin and sliced carrots to the pot. Stir well to combine with the onions and garlic.

Step 4

Sprinkle the ground cumin and ground cinnamon over the vegetables, and stir to coat them in the spices.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve the soup hot, garnished with freshly chopped parsley for a touch of freshness.

Nutrition Facts

Serving size	(2803.4g)

Amount per serving	% Daily Value*
Calories	1536.9

Total Fat 73.1g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 100mg	0%
Sodium 5129.0mg	0%
Total Carbohydrate 198.5g	0%
Dietary Fiber 35.0g	0%
Total Sugars 73.3g
Protein 36.3g	0%

Vitamin D 0IU	0%
Calcium 626.9mg	0%
Iron 17.4mg	0%
Potassium 7225.9mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 9.1%

Carbs: 49.7%