Pumpkin & Carrot Soup / Winter Soup Recipe

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for sautéing.

Peel the pumpkin and carrots and cut them into cubes.

Chop the onion and garlic.

In a large pan, add the olive oil, pumpkin, carrots, onion, and garlic.

Add black pepper, paprika, salt, and ginger powder.

Pour in the water and add the bouillon cube.

Cook on the stove over medium heat until the vegetables are tender.

Remove from heat and allow the soup to cool slightly.

Blend the soup using a hand blender until smooth and creamy.

For the croutons, toss the bread cubes with a little olive oil and bake in the oven until golden.

Serve the soup hot, topped with toasted bread and chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens