Pumpkin n Carrot Soup

Pumpkin and carrot soup is a popular dish during the autumn season due to the abundance of pumpkins and carrots during this time.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Pumpkin n Carrot Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 300 gram Carrots
• 1 piece Onion
• 2 clove Garlic
• 2 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté until fragrant.
3. Add the diced pumpkin and carrots, and cook for 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the coconut milk, salt, and black pepper.
8. Cook for an additional 5 minutes.
9. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 20g7%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.