The EASIEST Pumpkin Carrot Soup
This easy pumpkin carrot soup is creamy, cozy, and full of fall flavor. Made with simple ingredients, it’s a healthy, comforting recipe perfect for weeknights.
Servings: 4 Servings
Calories: 126kcal
Cost: $5
Equipment
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ Cup Onions Chopped
- ½ Tablespoon Garlic Minced
- 1 Can Pumpkin Puree
- ½ Bag Baby Carrots
- 4 Cups Chicken Broth Or desired flavor
- Salt and Pepper To taste
Instructions
- In a medium pot add olive oil, garlic, and onions. Heat on medium until onions are translucent. Add carrots and pumpkin. Cook for 10 minutes with the lid on.
- Add in broth and lower heat to low. Allow to simmer, stirring occasionally, for 30 minutes.
- Once done, use an immersion blender to fully blend until smooth.
- Allow to cool to a reasonable temperature and enjoy!
Notes
- If you don't have an immersion blender, add the carrots with some broth to a blender to make smoothie.
Nutrition
Serving: 1 Serving | Calories: 126kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Fiber: 5g