Description
This creamy carrot and pumpkin soup is made with celery, paprika and garlic for the BEST flavour. It's easy to make, has only 7 ingredients and is dairy free + vegan.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 500g pumpkin (kabocha squash), peeled + diced
- 350g (about 3 large) carrot, cut into chunks
- 1/2-1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sweet paprika powder
- 4 cups/ 1 litre vegetable stock
- Coconut cream, parsley to serve (optional)
Instructions
- Cut the pumpkin into ½″ thick cubes then roughly dice the carrots, celery and onions. Mince the garlic or grate on a fine microplane.
- Heat olive oil in a large pot over medium-high. Add onion, celery and garlic. Sauté for 3-4 minutes, until slightly caramelised.
- Add the pumpkin, carrots, paprika, salt, pepper and vegetable stock and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes.
- Remove the soup from heat. Using an immersion blender or high speed blender, blend until smooth.
- Serve in bowls with a drizzle of cream and plenty of chopped parsley. Enjoy!
Notes
- Leftover soup can be kept in an airtight container or jar in the fridge for 3-5 days.
- Freeze for up to 6 months. Reheat on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop + blend
- Cuisine: Australian