Carrot, Curry & Pumpkin Soup

A thick and creamy soup. Perfect for a rainy afternoon!

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 1 large potato, chopped
  • 4 large carrots, chopped
  • 1-2 C canned pumpkin (make sure it has no spices!)
  • 6 C water
  • 1 Tbsp chicken bouillon
  • 1 Tbsp curry powder
  • 2 tsp paprika
  • Salt & pepper to taste
  • 1/4 C milk

In a large pot, sautee onion in olive oil until soft. Stir in carrots. Add potato, pumpkin, water, bouillon, and spices. Bring to a boil, stirring often. Reduce heat, cover, and simmer for at least 30 min. Remove from heat and cool for 5 min. Add (in portions) to blender, and blend until smooth. Put back in pot on low-medium heat to reheat. Stir in milk. Serve with rye crackers. Next time, after blending, I’m going to add some corn, fresh cilantro, and a drizzle of crème fraîche!

 

 

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One thought on “Carrot, Curry & Pumpkin Soup

  1. MMMm! Sounds GOOD! I make similar soups, but haven’t normally mixed so many different vegetables. I always start with onions, but then would add only pumpkins, or only sweet potatoes. Maybe next time I’ll try your way. Thanks for sharing! 🙂

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