Pumpkin Carrot Soup

5 from 1 vote

Cozy and comforting pumpkin and carrot soup made with garlic, spices and thyme.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: portions

Calories: 208kcal

In a large pot, or a dutch oven, melt the butter over medium-low heat. Add the onions and thyme sprigs, stirring until the onions have softened and begun to brown (about 15 minutes). If the onions brown too much, turn down the heat.
3 tablespoons unsalted butter, 1 white or brown onion, 3 thyme sprigs
Add the garlic and chopped carrots and cook for 5 minutes over low heat, stirring occasionally. After this, use tongs to remove the stems of the thyme.
4 garlic cloves, 3 medium carrots
Add the broth, pumpkin, maple syrup, nutmeg, ginger, paprika, cloves, cumin, salt and pepper. Stir everything together and bring to a boil over medium-low heat.
2 cans pumpkin puree, 1 tablespoon maple syrup, 4 cups vegetable stock, ½ teaspoon ground cumin, ½ teaspoon ground smoked paprika, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, pinch ground cloves, 1 teaspoon fine sea salt, pinch ground black pepper
Turn the heat down so it simmers, for about 20 minutes. The carrots should be tender.
Add the heavy cream. Puree the soup with an immersion blender, or let it cool slightly and blend in a blender in batches until smooth. Taste and adjust seasonings.
½ cup heavy cream

Heavy Cream: use coconut milk if you're dairy free.

Butter: use vegan butter if dairy free.

Pumpkin: make sure you are used 100% canned pumpkin and not pumpkin pie filling.

Seasonings: adjust the herbs and spices according to what you like!

Storage: Store the cooled soup in an airtight container for up to 5 days. Reheat in the microwave or in a saucepan on the stove until warm.