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Spicy Pumpkin and Carrot Soup

Yields3 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

This luscious spicy pumpkin carrot soup is perfect for those days when only soup will do, when you want nothing more than a warming, veg-packed meal and a crunchy slice of bread to dunk too. Inspired by theclevermeal.com

Spicy Pumpkin and Carrot soup

 500 g pumpkin chopped into 1 inch pieces
 4 carrots chopped
 1 onion chopped
 2 garlic cloves minced
 3 tbsp olive oil
 1 tsp curry powder
 1 tsp turmeric
 1 tsp chili flakes
 salt & pepper to taste
 3 cups hot water or vegetable broth
 ½ cup Coconut milk
1

Saute onion, garlic, and spices in olive oil (don’t skip this flavor base)

2

Add pumpkin and sliced carrots and stir well to coat

3

Add hot water or vegetable broth, coconut milk and cook for about 10 minutes

4

Turn off the heat, adjust the seasoning, blend. Easy-peasy!

NOTES
5

Pumpkin: you can swap butternut squash or Hokkaido for pumpkin, the substitution couldn’t be easier. However, some pumpkin varieties can give off substantial amounts of water when they cook, therefore you need to reduce the quantity of broth during cooking.

6

Coconut milk: this light recipe calls for a small amount of coconut milk just to round out the flavors. Or, if you don’t have any coconut milk on hand, you can swap it with almond or cashew milk.

7

Leftover: it keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 317
% Daily Value *
Total Fat 22g34%

Saturated Fat 15g75%
Trans Fat 0g
Cholesterol 2mg1%
Sodium 668mg28%
Potassium 883mg26%
Total Carbohydrate 28g10%

Dietary Fiber 4g16%
Sugars 8g
Protein 6g12%
Vitamin A 662%
Vitamin C 76%
Riboflavin 18%
Niacin 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.