Powered by
One-Pot Carrot Pumpkin Soup
Serves 4
10 mins prep
40 mins cook
50 mins total
This Carrot Pumpkin Soup is the cozy Fall soup you need, with nutrient-dense carrots and pumpkin accompanied by aromatic spices, coming together in under an hour and in just one pot.
Scan QR-code and claim coupon for $4 cashback on Tajín Seasoning, Clasico
Peel your carrots and slice them diagonally into thin rounds (about ½ inch in thickness). Peel and dice the garlic and shallots.
½ pound carrots1 large shallots1 cloves garlicTo a large pot fit with a lid or Dutch Oven, add olive oil, prepped carrots, shallots, and garlic, and salt, pepper, nutmeg, and ginger. Sauté over high heat for about 10 minutes until carrots start to brown, stirring occasionally.
1 tablespoons olive oil¼ teaspoon salt⅕ teaspoon black pepper⅕ teaspoon ground ginger¼ teaspoon nutmegMeanwhile, peel, core, and chop your apple into chunks.
½ large sweet appleAdd the vegetable broth and chopped apple to the pot, stir and bring to a boil. Cover and boil until the carrots and apple are fork-tender (about 20 minutes). Stir occasionally to make sure nothing sticks to the bottom of the pot.
3 cups vegetable brothOnce the carrots and apples are fork-tender, turn heat down to low and use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, transfer your soup to a food processor or blender and blend until smooth.
Finally, add your pumpkin puree and stir to combine. Simmer on low for 10 more minutes covered.
7 ½ ounces pumpkin pureeServe hot with rosemary (optional) and enjoy!