Simple creamy pumpkin carrot soup

Prep time; 10 mins
Cooking time; 25
Total time; 35 mins


2½ cups pumpkin
2 medium carrots
1 medium onion
2 cups hot water
1½ teaspoons chicken bouillon powder
¼ cup whipping cream (milk or coconut)
1 tablespoon olive oil
Cilantro for garnish
2 teaspoons whipping cream for garnish
Salt and pepper to taste


Peel and dice pumpkin and carrots; slice onion; chop cilantro

In a sauce pan over medium heat bring oil to boil, add in the onion. Cook for a minute or two then add pumpkin and carrots, stir fry for about 3 minutes

Lower the heat, pour in 2 cups of hot water and chicken bouillon powder. Cover with a lid

Let it boil over low heat for 12 minutes or until all vegetables are tender, remove from heat

Using a potato masher or handheld emulsion blender, mash/ puree pumpkin until smooth

Return the mixture in a saucepan over medium heat. Add the whipped cream. Season with salt and pepper to taste. If the soup is too thick, add more water or whipping cream to reach your desired consistency

Garnish with cilantro and whipping cream


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