Warm up your taste buds with a bowl of Spicy Pumpkin and Carrot Soup that’s not just vegan but also bursting with flavor! This delightful blend of earthy pumpkin and sweet carrots, spiced to perfection, is the ultimate comfort food for chilly days or whenever you crave something wholesome. Ready in just 40 minutes, this recipe is both easy to follow and irresistibly delicious—perfect for impressing guests or enjoying a cozy night in. Dive into this vibrant soup that promises to be a feast for your senses and discover the secret to making it creamy and flavorful!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 small pumpkin, peeled and diced
- 3 medium carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by peeling and chopping the pumpkin into small, uniform cubes. Slice the carrots into thin rounds, finely chop the onion, and mince the garlic cloves.
- Heat olive oil in a large soup pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Introduce diced pumpkin and sliced carrots to the pot, stirring to coat the vegetables with the oil and onion mixture.
- Sprinkle cumin and cayenne pepper over the vegetables, stirring to distribute the spices evenly and toast them lightly for enhanced flavor.
- Pour vegetable broth into the pot, ensuring all vegetables are submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender and easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Season with salt and pepper to taste, adjusting spice levels as desired.
- Ladle the hot soup into serving bowls. Optional: Garnish with a drizzle of olive oil, pumpkin seeds, or fresh herbs like parsley or cilantro.
Tips
- Choose the Right Pumpkin: Opt for a small sugar pumpkin for the best flavor and texture. They are sweeter and creamier than larger varieties.
- Prep Ahead: To save time, peel and chop the pumpkin and carrots the day before. Store them in the fridge to keep them fresh.
- Adjust the Spice: If you prefer a milder soup, reduce the cayenne pepper or omit it altogether. You can always add a dash more later if you like it spicy!
- Blend for Creaminess: For an ultra-smooth texture, use an immersion blender directly in the pot. If using a traditional blender, let the soup cool slightly before blending in batches to avoid splatter.
- Garnish for Flair: Elevate your soup with a drizzle of olive oil, a sprinkle of pumpkin seeds, or fresh herbs like parsley or cilantro. This adds a beautiful presentation and extra flavor.
- Serve with Bread: Pair your soup with crusty bread or a side salad for a complete meal that’s sure to satisfy.
- Storage Tips: Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Reheat gently on the stove for the best flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
