As the crisp autumn air settles in and leaves paint the world in warm hues, there’s nothing quite like cozying up with a bowl of homemade soup. Today, I’m excited to share with you a recipe that captures the essence of fall in every spoonful: a luxuriously smooth Vegetarian Autumn Pumpkin and Carrot Soup.
A Symphony of Autumn Flavors
This soul-warming soup combines the earthy sweetness of pumpkin with the vibrant notes of carrot, all enveloped in a creamy base that will make your taste buds dance. Topped with a sprinkle of toasted seeds and delicate cilantro micro greens, it’s a celebration of autumn’s bounty in a bowl.
Ingredients (Serves 2-3):
- 2 cups pumpkin, peeled and cubed
- 2 medium carrots, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 tbsp mixed seeds (pumpkin, sunflower, sesame)
- Handful of cilantro micro greens
Let’s Create Magic:
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Build the Base: Add cubed pumpkin and chopped carrots to the pot. Stir to coat with oil and spices, cooking for 5 minutes until vegetables start to soften.
- Spice it Up: Sprinkle in cumin, coriander, and nutmeg. These warm spices will infuse your kitchen with the scent of autumn.
- Simmer to Perfection: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until vegetables are tender enough to be easily pierced with a fork.
- Blend to Silky Smoothness: Remove from heat and use an immersion blender to purée the soup until velvety smooth. If you don’t have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Add the Finishing Touch: Stir in the heavy cream and season with salt and pepper to taste. Gently reheat if necessary.
- Toast the Seeds: While the soup is simmering, toast the mixed seeds in a dry pan over medium heat until golden and fragrant, about 3-5 minutes. Watch carefully to prevent burning!
Serving Your Autumn Bowl:
Ladle the steaming soup into bowls, creating a canvas of golden orange. Crown each serving with a generous sprinkle of toasted seeds and a delicate tangle of cilantro micro greens. The seeds add a delightful crunch, while the micro greens bring a fresh, herbal note that perfectly complements the rich soup.
As you dip your spoon into this autumn-inspired creation, let the warmth envelop you like a cozy blanket. Each mouthful is a reminder of the season’s gifts – the hearty pumpkins, the sweet carrots, and the comforting spices that make fall so special.
Pro Tip: Feel free to experiment with the spice blend to suit your taste. A pinch of cinnamon or a dash of cayenne can add interesting dimensions to the flavor profile.
Enjoy this Vegetarian Autumn Pumpkin and Carrot Soup as a starter for a festive meal, or as a satisfying lunch on a chilly day. It’s a bowl of comfort that captures the essence of autumn, perfect for sharing with loved ones or savoring in peaceful solitude.
