Carrot and Pumpkin Creamy Soup. Heat olive oil in a saucepan over medium heat. Pumpkin and carrot soup is everywhere. Just like pumpkins themselves at this time of year, you can't turn without seeing one.

What I love most about this pumpkin and carrot soup is that can be easily made in multiple ways. Hob: For a classic method simply cook the veggies in a hot pan with olive oil and spices, then add stock and simmer until cooked. Oven: If you have a little more time, opt for oven-roasting all vegetables with the olive oil and spices. You can have Carrot and Pumpkin Creamy Soup using 7 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Carrot and Pumpkin Creamy Soup

You need 1 of med size onion, minced.
Prepare 3 of carrots.
Prepare Half of pumpkin.
It's 1 of small pack coconut milk.
Prepare Dash of cinnamon.
It's Dash of white pepper.
You need of Sprinkle of salt.

Making pumpkin and carrot soup from scratch really is a breeze. But I have to say, you absolutely have to roast the veggies first. Roasting the veggies really does intensify the flavor and makes that little bit of extra effort definitely worth the while. It also helps to make the soup super (haha) creamy, without the need for any actual cream.

Carrot and Pumpkin Creamy Soup step by step

Wash and cut all veges into dice and boil it. Add salt in the water. When done. Let it cool for a while and blend it together with the onion..
Put in a pot and cook it in medium fire and continuesly stirring it. When it is starting to get creamy add all the spices and coconut milk. Simmer it again until done..

Try this smooth, creamy and wholesome soup which is rich in vitamin A and antioxidants. The anti-cold and anti-inflammatory creamy Butternut Squash Carrot Coconut Soup. Apart from being completely plant-based, it's healthy and so so yummy! Every time I feel I'm about to get a cold, I eat this soup and don't get sick. I swear, it's magic 🙂 or more precisely the ginger, garlic, turmeric and black pepper.