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!

Amie's
#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Summer Basmati Fruit Salad...
Next Post Product Review: Kaia Foods...
  • Share

One comment

  1. I’ve been on a soup kick as the weather is changing here in Seattle and this looks like perfect next recipe to test out! Thank you 🙂