Description
Roasted Pumpkin Carrot Soup with Sweet Potatoes is the ultimate comfort food, perfect for chilly autumn nights. This vibrant soup blends earthy pumpkin, sweet carrots, and creamy sweet potatoes into a warm, hearty dish that the whole family will love. Enhanced with aromatic spices and a touch of coconut milk, each bowl offers a delightful mix of flavors that will wrap you in warmth. Ideal for meal prep or special occasions, this versatile soup is sure to impress and satisfy.
Ingredients
Scale
- 2 cups fresh pumpkin, cubed
- 1 cup carrots, chopped
- 1 cup sweet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). On a baking sheet, toss pumpkin, carrots, and sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add garlic and sauté until fragrant.
- Add roasted vegetables and vegetable broth to the pot. Simmer for about 15 minutes.
- Puree the mixture using an immersion blender or in batches in a regular blender until smooth. Stir in coconut milk, cinnamon, nutmeg, and adjust seasoning.
- Heat through on low for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 197
- Sugar: 7g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg