One-Pot Carrot Pumpkin Soup
This Carrot Pumpkin Soup is the cozy Fall soup you need, with nutrient-dense carrots and pumpkin accompanied by aromatic spices, coming together in under an hour and in just one pot.
Equipment
- Immersion Blender *or*
- Food Processor *or*
- Dutch Oven (optional)
Ingredients
- 1 pound carrots 8 large carrots = approx. 1 pound
- 2 large shallots
- 2 cloves garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 large sweet apple like Fuji, Ambrosia, Gala, Honeycrisp, or Red Delicious
- 6 cups vegetable broth
- 15 ounces pumpkin puree 1 can = approx. 15 ounces
- 1 sprig rosemary optional for garnish
Instructions
- Peel your carrots and slice them diagonally into thin rounds (about ½ inch in thickness). Peel and dice the garlic and shallots.1 pound carrots, 2 large shallots, 2 cloves garlic
- To a large pot fit with a lid or Dutch Oven, add olive oil, prepped carrots, shallots, and garlic, and salt, pepper, nutmeg, and ginger. Sauté over high heat for about 10 minutes until carrots start to brown, stirring occasionally.2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground ginger, ½ teaspoon nutmeg
- Meanwhile, peel, core, and chop your apple into chunks.1 large sweet apple
- Add the vegetable broth and chopped apple to the pot, stir and bring to a boil. Cover and boil until the carrots and apple are fork-tender (about 20 minutes). Stir occasionally to make sure nothing sticks to the bottom of the pot.6 cups vegetable broth
- Once the carrots and apples are fork-tender, turn heat down to low and use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, transfer your soup to a food processor or blender and blend until smooth.
- Finally, add your pumpkin puree and stir to combine. Simmer on low for 10 more minutes covered.15 ounces pumpkin puree
- Serve hot with rosemary (optional) and enjoy!
Notes
- This soup will last in an airtight container in the refrigerator for about 5 days.
- You can freeze this soup for up to 6 months.
- For more easy and low clean-up recipes, check out this awesome list of my best One-Pot meals.
- It’s hard to beat a good bowl of soup! Check out my most delicious selection of hearty soup recipes.
- And if you're craving more pumpkin, you gotta carve your way across to my Favorite Pumpkin Recipes!