Spicy Pumpkin and Carrot Soup

Spicy Pumpkin and Carrot Soup


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Need a break from meat for a while and don’t want to eat regular tomato soup? Don’t settle for basic and try this Spicy Pumpkin and Carrot Soup. This soup is the perfect soup for any spicy food lovers out there. With the use of nutmeg, paprika, and turmeric, it’ll certainly be a kick in your soup. Relish this nummy fall soup and ditch the canned tomato soup.

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Time needed

15-20 min preparation + 30-45 min cooking

Serving Size / Yield

5 servings


  • 6 ½ cups of pumpkin, peeled and cubed
  • 3 carrots, peeled and cubed
  • 1 white onion, chopped
  • ½ tablespoon of fresh ginger, grated
  • 4 ½ cups of vegetable stock
  • 2 tablespoons of olive oil
  • 1 teaspoon of dry thyme
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of sumac
  • ¼ teaspoon of ground coriander
  • ¼ teaspoon of paprika
  • ¼ teaspoon of turmeric
  • Salt and pepper to season
  • 1 cup of sour cream
  • Fresh cilantro
  • Pumpkin seeds

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In a large stock pot, add the olive oil and cook the onions, carrots and pumpkin in medium heat. Stir for a good minute
Next, add the dry thyme and spices and stir with the vegetables. Cook the vegetables for 10 minutes or until they are soften.
Pour the chicken stock and let it simmer for 20 minutes.
Turn off the heat and let the vegetables cool down. Transfer the vegetables in a blender and blend until it has a smooth and thick consistency.
Pour the soup back into the same stock pot at low heat.
In a small bowl, top the soup off with a dollop of sour cream, fresh cilantro, and pumpkin seeds.

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