Serves: 4 | Prep Time: 10 mins | Cook Time: 30 mins
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 cups pumpkin, peeled and diced (or canned pumpkin purée)
- 4 cups vegetable broth
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1/2 cup coconut milk (optional, for creaminess)
- 2 tbsp pumpkin seeds, toasted
- Fresh parsley or cilantro, chopped, for garnish
Instructions:
-
Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 3–5 minutes until softened and fragrant. -
Cook Vegetables
Add carrots, pumpkin, cumin, smoked paprika (if using), salt, and pepper. Stir well. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender. -
Blend the Soup
Use an immersion blender (or a regular blender in batches) to puree the soup until smooth. Stir in coconut milk for added creaminess, if desired. -
Toast Pumpkin Seeds
In a small skillet, toast the pumpkin seeds over medium heat for 2–3 minutes until lightly browned and aromatic. -
Serve
Ladle the soup into bowls, garnish with toasted pumpkin seeds, parsley, or cilantro, and enjoy warm.