The Cozy Carrot and Pumpkin Soup I Make On Repeat Every Fall

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories while providing creaminess.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Butternut squash is often cheaper and has a similar texture.

Add 5 and 1/2 cups low sodium vegetable broth to a soup pot over medium heat.

Add 1 teaspoon of cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of red pepper flakes to the broth and whisk it up.

Add 1 and 1/2 lbs of peeled and chopped carrots, 21 oz of pumpkin cubes, and 1 teaspoon of grated ginger to the pot.

Bring the mixture to a boil, then lower the heat, cover, and let it simmer for 30 minutes.

While the vegetables are cooking, blend 3/4 cup of soaked cashews with 3/4 cup of water to make cashew cream.

After 30 minutes, blend the soup mixture until smooth (in batches if necessary), ensuring to leave the center cap off the blender to avoid pressure buildup.

Mix the blended soup back together in the pot and add 1 cup of cashew cream.

Season with salt and pepper to taste, adjusting as necessary.

Serve the soup in bowls, topping with additional cashew cream, pumpkin seeds, and red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens