There's nothing more comforting in October than a nice, creamy bowl of soup. And we all know that October is all about pumpkins so here's a hot offer for dinner -- a vibrant carrot pumpkin soup topped with herbs and roasted sunflower seeds that feeds 6 hungry people.
Bursting with flavour, this comforting, vegetarian soup comes alive with hearty pumpkin, sweet carrots and a little kick of garlic. The pumpkin and carrot combo creates such an incredible flavour that complements the unusual mix of spices (which I must say, brings the soup to a whole new level).
For the spices in this soup, I used a combination of black pepper, Herbes de Provence and a pinch of chilli powder (if you are not afraid of a little heat). Spices brighten up the sweet and delicate flavours of the carrot and pumpkin and actually add a lot of health benefits -- I am talking major anti-inflammatory benefits here.
Making this vibrant orange beauty of a soup is also really easy. You simply cook everything in a pan, then just pulse it all together to get a nice creamy puree. It is the truly the perfect option for a lazy dinner since it comes together in just a little over 30 minutes!
What I love about this carrot pumpkin soup is that you can make it ahead of time and freeze it for later. Then all you need to do on a lazy night is defrost and reheat! In fact my activity this past weekend was making a big batch of this soup, eating it a couple of nights during the week and freezing the rest for later.Print