Made with Fall veggies like Carrots and Pumpkins, this soup recipe gets its unique flavor from the ever-versatile Curry Powder; a pinch of this aromatic spice blend adds wonders to the taste. And with just one tablespoon of butter, there is no unwanted fat added to the soup. However, the rich root veggies give it enough substance and texture to make it feel more like a Bisque, than a Soup.
Curried Pumpkin & Carrot Soup
Prep Time: 10 mins
Cook Time: 40 mins
1 tablespoon butter
1 1/2 cups diced white or yellow onion
2 cloves garlic, minced
1 tablespoon ground paprika
4 cups vegetable broth (or water)
3 cups carrots, peeled and sliced into rounds
2 cups pumpkin, peeled and cut into cubes
1 teaspoon salt
1/2 teaspoon curry powder
shaved parmesan cheese, for garnish
Melt the butter in a large soup pot over medium heat. Add the onion to the pan and saute until tender about 8 minutes.
Stir in the garlic and ground paprika and cook for one minute.
Add the vegetable broth, carrots, pumpkin, salt and curry powder and saute for another minute.
Bring soup to a rolling boil, then reduce the flame and let it simmer over medium-high heat until the vegetables are tender, about 35-45 minutes.
Using a blender or food processor, puree the soup until smooth.
While serving, garnish with some shaved Parmesan cheese, and serve with some warm Garlic bread on the side.
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