Carrot Pumpkin Soup
Carrot Pumpkin Soup is wholesome, nutritious, and delicious. It’s quick and easy comfort food that’s perfect to feed the family on lazy weeknights.
PREP Time: 10 mins / TOTAL TIME 45 mins / Serves 6
Ingredients
- sussed 2cal Spray Sunflower Oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced or pressed
- 1 cup pumpkin, chopped into 1-inch pieces
- 1 medium parsley root, chopped
- 3 medium carrots, chopped
- 2 + ½ cups vegetable stock
- 1 teaspoon Herbes de Provence spice mix
- ½ cup half and half cream (+ more for garnish)
- salt and pepper (to taste)
- pinch of chilli powder (to taste)
- fresh herbs (optional, for garnish)
- roasted sunflower seeds (optional, for garnish)
Preparation
1. Spray a saucepan with sussed 2cal Spray Sunflower Oil & heat over a medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally.
2. Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.
3. Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
4. Stir in cream and season to taste with salt and pepper. Add a pinch of powdered chilli (optional, for a little heat. Feel free to skip this step).
5. Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.
