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Pumpkin Apple Carrot Soup

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Pumpkin Apple Carrot Soup is a creamy, velvety blend of pumpkin, carrots, and apples with warm spices. Naturally gluten-free and easily adaptable to be vegan, it’s a comforting dish perfect for fall and winter days.

Ingredients

  • 2 cups pumpkin (fresh cubes or canned puree)
  • 2 large carrots, peeled and chopped
  • 1 apple (Honeycrisp, Gala, or Fuji), peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or butter
  • 4 cups vegetable or chicken broth
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp fresh thyme (optional)
  • Salt and black pepper, to taste
  • 1/2 cup heavy cream or coconut milk (optional)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add onion and garlic, sauté until softened and fragrant.
  3. Stir in carrots, apple, and pumpkin. Cook for 5 minutes to blend flavors.
  4. Pour in broth and add cinnamon, nutmeg, thyme (if using), salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes, until carrots are tender.
  6. Remove from heat and blend the soup with an immersion blender until smooth (or carefully transfer to a blender in batches).
  7. Stir in cream or coconut milk if desired, then adjust seasoning to taste.
  8. Garnish with fresh thyme, pumpkin seeds, or a swirl of cream before serving.

Notes

Use canned pumpkin puree for convenience.Sweet apples like Gala or Honeycrisp balance the savory flavors best.Roast the pumpkin, carrots, and apple before simmering for a deeper flavor.For a vegan version, use olive oil and coconut milk insted of butter and cream.Freeze in portions for up to 3 months for easy meal prep.

Nutrition

Find it online: https://cookibly.com/pumpkin-apple-carrot-soup/