Carrot Pumpkin Soup

The past few weeks, I've been playing around with savory ways to use up leftover pumpkin. Soup seemed like an obvious choice… Plus there are so many reasons to love soup. It's easy to make, the possibilites are endless, and it's always satisfying.

Armed with a bag full of lovely local carrots, I decided on making a Carrot Pumpkin Soup. You really can season this soup however you'd like. If curry isn't your flavor, try freshly grated ginger and nutmeg. If you prefer something a bit spicier, add in red pepper flakes or a pinch of cayenne pepper.

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INGREDIENTS


Start to Finish: 45 minutes

Serves: 4 to 6

• 4 tbsp olive oil

• 1 medium onion, finely chopped

• 4 cups carrots, peeled, cut into 1-in. slices

• 8 roasted garlic cloves, mashed (or 3 raw cloves, minced)

• 1-1/2 tbsp curry powder

• 4 to 6 cups chicken or vegetable stock

• 1 cup cooked pumpkin, pureed

• salt & pepper to taste

• Vegan Crème Fraîche, optional

 *note: If the soup seems too thick, add in additional chicken or vegetable stock, 1/2 cup at a time, until you reach your desired consistency. Adjust seasonings as necessary. ( I prefer this soup on the thick and hearty side and only use 4 cups of stock.)

INSTRUCTIONS

1. In a large stock pot, add olive oil and heat over medium-high. Add onion and carrots to the pan. Saute until the onion is tender, 6 to 8 minutes.

2. Add in garlic and curry powder, cooking for 1 minute, stirring frequently.

3. Add in 4 cups stock (reserve 2) and pumpkin, mix well. Bring soup to a boil.

4. Reduce heat to a simmer and allow carrots to become tender, about 15 to 20 minutes.

5. Using a blender (or food processor), process soup in 2 or 3 small batches, until it's nice and smooth.

6. Return soup to a clean pot, over low heat. Season with salt & pepper to taste.*

7. Top with fresh Vegan Crème Fraîche and enjoy!