Spicy Pumpkin-Carrot Soup PDF Print E-mail
Wellness - Wellness
Written by Julie Hartman   
Tuesday, 05 October 2010 09:29


Spicy Pumpkin-Carrot Soup

½ Tbs. canola or vegetable oil

6-8 carrots, chopped

1 onion, chopped

3 cloves garlic, chopped

1 tsp. salt

¼  tsp. pepper

2 cups vegetable stock

1 cup canned pumpkin

2 tsp. curry powder (more or less to taste)

½ tsp. ground cayenne (more or less to taste)

½  tsp. ground cinnamon

1 cup soy milk


1) Heat the oil over medium heat in a large soup pot with a lid; add the carrots and onion and cook for about 5 minutes; add the garlic, salt, pepper, vegetable stock, pumpkin and spices. Bring the mixture to a boil, reduce heat to a simmer and cook, covered, for 20-25 minutes, until the carrots are very tender.


2) Transfer the mixture to a blender or food processor and puree. Add the soy milk and blend until the milk is well incorporated. If the soup is too thick for your liking you can add more soy milk.

3) Serve hot with thick crusty bread or crackers.

Comments (2)
carrot soup
Susan Davis
Tuesday, 05 October 2010 14:30
Sounds yummy! Thanks for sending it in....Susan Davis
pumpkin soup
Jeff Davis
Tuesday, 05 October 2010 15:05
Agreed, it does it sound good via the written recipe, but sometime in the near future I'll give it a try and let you know how it sounds to my taste buds as they are bombarded with flavors. Soups are one of my staples, and for many years they have been the source of my lunch at work. I'm always looking for additions....thanks.
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