Pumpkin Carrot Soup Recipe Spotlight
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Pumpkin Carrot Soup

  

August 1, 2017

Pumpkin and carrot soup is one of the most nutritious side dishes that you can serve to your family. After all, the two main ingredients are nutrition powerhouses in their own right. This is a guest recipe post by Susan, founder of www.CooktheStone.com 

Image of pumpkin carrot soup

Directions

1In a large saucepan placed over low heat, heat the olive oil. Add the onion and leek. Cook it for 3 minutes, or until the two are softened.

2Add the garlic and other spices. Continue stirring for 30 seconds.

3Add the pumpkin and carrots with the stock. Bring this to a boil.

4Lower the heat and cover the saucepan. Let it simmer for about half an hour.

5Allow the soup to cool before serving.

Ingredients

5 cup pumpkin, peeled and diced

2 small carrots, peeled and sliced into chunks

2 tbsp olive oil

1 medium onion, chopped

1 leek (white part), sliced

1 garlic clove, crushed

1/2 tsp ground coriander

1/2 tsp nutmeg, freshly grated

1 tsp ground cumin

1 liter chicken stock

1/2 cup thin cream

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