Vegan Creamy Pumpkin and Carrot Soup
Warm up your soul with this comforting Vegan Creamy Pumpkin and Carrot Soup, a nourishing blend of seasonal flavors that’s as wholesome as it is delicious. This creamy, dairy-free recipe combines sweet pumpkin and tender carrots, simmered in aromatic vegetable broth and infused with warming spices like cumin, cinnamon, and nutmeg. A splash of full-fat coconut milk lends a velvety richness, making each spoonful irresistibly satisfying. Quick to prepare and perfect for cozy weeknight dinners or elegant fall gatherings, this plant-based soup comes together in under an hour. Serve it piping hot, topped with crunchy toasted pumpkin seeds and a sprinkle of fresh parsley for a stunning presentation. Bursting with flavor and brimming with nutrients, this hearty soup is a must-try for pumpkin season!
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Ingredients
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 3 minced Garlic cloves
- 4 cups, peeled and cubed Pumpkin
- 2 large, sliced Carrots
- 4 cups Vegetable broth
- 1 cup, full-fat Coconut milk
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 0.25 cup, toasted (optional, for garnish) Pumpkin seeds
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Directions
Step 1
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes, or until the onion becomes translucent.
Step 2
Add the cubed pumpkin and sliced carrots to the pot and stir well. Cook for another 5 minutes, stirring occasionally.
Step 3
Pour in the vegetable broth, ensuring that the pumpkin and carrots are completely covered. Increase the heat to high and bring to a boil.
Step 4
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the pumpkin and carrots are tender when pierced with a fork.
Step 5
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a countertop blender.
Step 6
Return the pot to low heat and stir in the coconut milk, ground cumin, ground cinnamon, salt, black pepper, and nutmeg. Mix well and let the soup heat through for 5 minutes.
Step 7
Taste for seasoning and adjust if necessary.
Step 8
Serve the soup warm, garnished with toasted pumpkin seeds and chopped fresh parsley if desired.
Nutrition Facts
| Serving size | (2564.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1329.5 |
| Total Fat 56.8g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 12.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4768.0mg | 0% |
| Total Carbohydrate 186.8g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 74.4g | |
| Protein 42.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 522.1mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 6377.9mg | 0% |
Source of Calories