Pumpkin Carrot Soup

No I do not take such lovely photos, I made this recipe last night and forgot to take a picture, face palm.

So if you know me personally you know I’ve been counting down the days until the cooler weather comes but sometimes a girls gotta do what a girls gotta do and bring the cooler weather to me.  I turned down the air conditioning, turned up the Celtic music, lit some autumny candles and then cooked me up a nice pot of pumpkin soup.  Served with the bread this soup definitely is a meal in itself.
I alternate between carrots and sweet potatoes depending on what I have on hand, once cooked you wouldn’t notice the difference in taste.  I like it on the sweeter side so I add brown sugar to cut the heat from the curry.

Bon Appetite!

Pumpkin Carrot Soup

This soup is velvety smooth and delicious, and a great autumn recipe.

Total Time           Yield             Level

             Prep    20 min                  Makes 4-6 Servings                Easy
             Total    50 min


 2 Tbsp butter
 1 large onion, chopped 
 1 lb peeled, roughly chopped carrots, or 2 large sweet potatoes 
 1 -15 ounce can puréed pumpkin 
 1 -1/2 Tbsp curry powder 
 1 Tsp ground clove 
 2 Tsp ground cinnamon 
 1 Tsp ground ginger 
 1 Tsp ground nutmeg 
 2 cups chicken stock 
 2 cups milk 
 3 Tbsp brown sugar or to taste (to cut the heat of the curry) 
 2 large French crusty bread


Heat butter in a large stock pot over medium-high heat. Add onion and cook for 5 minutes, then spices and cook one minute more. Pour the chicken stock into the pot – along with the milk, brown sugar and puréed pumpkin, and bring to a boil. Turn the heat to low and simmer for 20-30 minutes, until carrots are easily pierced with a fork. Remove from heat.
Using a food processor, purée in batches until smooth. Cut the French bread on the diagonal for dipping!

For a print off of the recipe click on the link below!

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