Pumpkin and Carrot Soup

    Serves 6
    25 mins prep
    20 mins cook
    45 mins total

    A delicious recipe for Pumpkin and Carrot Soup - a perfect way to highlight fall flavors!

    2 servings

    1. Heat olive oil in a large Dutch oven over medium heat. Add onions and garlic and sautée until soft and translucent, about 2-3 minutes. Add carrots, ginger, salt, curry powder, cumin, paprika, and black pepper and stir for 1 minute.

    2. Add pumpkin purée and chicken stock and stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until all vegetables are fork-tender.

    3. Remove from heat and let cool slightly. Use an immersion blender or carefully transfer the soup to a countertop blender and blend until smooth. Taste and adjust seasoning if needed*. Serve warm and garnish with fresh parsley, roasted pine nuts and croutons (optional).

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