This soup is very simple to make and great for when you want comfort food! The carrot and pumpkin pair well together and the spices give it a nice kick without being spicy. It also freezes very well, so make a big batch and save if desired!

Ingredients:

2 tablespoons avocado oil or olive oil

1 small yellow or white onion, chopped

1 teaspoon fresh ginger, minced or grated

2 large carrots, chopped into small pieces

1 teaspoon minced garlic

2 cups vegetable or chicken broth

1-½ cups water

1, 15 oz. can pumpkin puree

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon ground nutmeg

½ teaspoon ground cumin

¼ teaspoon chili powder

½ cup unsweetened almond milk or canned light coconut milk 

2 tablespoons grass fed organic butter or ghee (optional)

Directions:

In a large pot or Dutch oven, warm the oil over medium heat until it glistens. Add the chopped onions, ginger and carrots. Place the lid on the pot and cook them about 5 minutes or until they soften, stir occasionally.

Stir in the minced garlic. Add the broth, water, and pumpkin. Whisk to combine, then add the spices.

Increase the heat to high and bring the soup to a boil. Once it boils, reduce the temperature to low and simmer the soup for 25-30 minutes. Remove from heat.

Ladle half of the soup into a high-speed blender. Blend 1-2 minutes, or until smooth. Pour the hot soup into a large bowl or container, then repeat with the second batch.

Adjust the spices/seasonings to taste. Ladle into bowls and serve with toppings of choice (see notes).

Miscellaneous Notes:

Ginger powder can be substituted for fresh ginger. Start with ¼ teaspoon and add it in with the other spices. Add another ¼ teaspoon at the end, if needed.

The addition of butter is mainly to give the soup a slightly more rich flavor. It is completely optional and there’s no need to go out of your way if you don’t have it.

When blending the soup, be careful pouring the hot liquid into the blender. Blend in two batches and vent the lid when blending to prevent pressure from building up.

Leftovers will keep in the fridge for up to 5 days, covered. Reheat in the microwave or in a saucepan over medium heat on the stove for about 5 minutes, or until heated through.

Suggested soup toppings: roasted and salted pepitas, microgreens, sour cream or coconut cream, red pepper flakes, crumbled bacon.