Carrot Pumpkin Soup

by Amie on June 22, 2009

This soup is a perfect side dish to cool you off on a warm summer day.  I love carrots and pumpkin, therefore the tasty combo of these two delicious fibrous veggies makes a delicious soup.

Carrots are an excellent source of antioxidant compounds and the richest vegetable source of the pro-vitamin A carotenes and pumpkin is loaded with beta-carotene and zinc.

pumpkin soup

Ingredients

  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • 1 Tbsp. olive oil
  • 1 Tbsp. water
  • 1 1/2 lbs. carrots, cut into 1 inch chunks
  • 4 1/2 cups vegetable broth
  • 2 (15 ounce) cans pumpkin
  • 1 1/2 cups white wine
  • 2 (14.5) cans chopped tomatoes
  • 2 Tbsp. honey
  • 1 tsp. lemon juice

Directions

  • Saute onion and garlic in olive oil and water in a pan until softened.
  • Add carrots and vegetable stock; cook until carrots are soft.
  • Add pumpkin and wine.
  • Puree with a mixer.
  • Add chopped tomatoes, honey and lemon juice to the pureed soup.  Stir and reheat thoroughly.
  • Serve warm or chilled.
  • Enjoy!
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