The delicious Creamy Pumpkin Carrot Soup is super creamy and healthy. It’s the perfect, warm autumn or winter soup, ready in less than a hour!
Delicious pumpkin and carrots create an irresistible creamy, delicate soup while turmeric and star anise are perfect for livening up that delicate sweet flavor.
Flavor, silky texture, convenience and health benefits, this easy recipe meets all your needs and makes a wonderful soup to serve and enjoy with croutons, toasted buns.
Another big plus is that, with just a few inexpensive ingredients, you can whip up a large amount at one time and then store the leftovers in the refrigerator, they taste even better the next day.
Ingredients
- 2 tablespoonsolive oil
- 35 ouncespumpkin (about 1.2 kg unprepared weight; peeled, deseeded and diced)
- 2 clovesgarlic (peeled and crushed)
- 21 ouncescarrots (600 g – peeled and diced)
- 1/4 teaspoonturmeric powder
- pinchesstar anise
- 4 cupsvegetable broth (1 litre)
- q.s.salt
- q.s.pepper
Tools
- 1 Blender / Mixer
Heat the olive oil in a large skillet and gently fry the chopped onion for 5-10 minutes until soft and translucent.
Add the vegetables / diced pumpkin and carrots, crushed garlic. Cook for another couple of minutes, stirring often.
Add the turmeric, star anise, salt and black pepper.
Cook for another minute, stirring.
Add the vegetable broth. Bring to a boil and cook for 20-30 minutes, stirring occasionally, until the vegetables are soft.
Blend the soup until completely smooth. I use an immersion blender.
Add a little milk (also vegetable) or water if necessary until the soup has the desired consistency. Taste and add more salt and pepper if necessary.
Store any leftovers in the refrigerator for up to 4 days.