Vegetarian Autumn Pumpkin and Carrot Soup

This creamy vegetarian pumpkin and carrot soup is the perfect warm and comforting dish for autumn. It’s rich in flavor and nutrients, topped with seeds and fresh cilantro for added texture and brightness. This soup is not only delicious but also easy to make!

Ingredients

• For the Soup:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups pumpkin puree (fresh or canned)
  • 2 cups carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 cup heavy cream or coconut milk (for a dairy-free option)
• For the Toppings:
  • 1/4 cup pumpkin seeds (or sunflower seeds)
  • Fresh cilantro, chopped
  • A drizzle of olive oil or cream for serving

Instructions

1. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
2. Add the Vegetables:
   • Stir in the chopped carrots and pumpkin puree. Cook for about 2-3 minutes, mixing well to combine the flavors.
3. Add the Broth and Spices:
   • Pour in the vegetable broth and add the ground cumin, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the carrots are tender.
4. Blend the Soup:
   • Once the carrots are cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, blending until creamy. Return the blended soup to the pot.
5. Stir in the Cream:
   • Add the heavy cream or coconut milk to the soup and stir well. Heat over low heat until warmed through. Adjust seasoning with salt and pepper to taste.
6. Prepare the Toppings:
   • While the soup is warming, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until they are lightly golden and fragrant.
7. Serve:
   • Ladle the soup into bowls. Top with toasted pumpkin seeds, chopped cilantro, and a drizzle of olive oil or cream.

Tips and Variations

• Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Herb Alternatives: If you don’t have cilantro, fresh parsley or chives make great substitutes.
• Additional Flavors: Consider adding a splash of apple cider or a hint of maple syrup for a touch of sweetness.

This vegetarian autumn pumpkin and carrot soup is perfect for cozy evenings and is sure to warm you up from the inside out! Enjoy!