By: Lauren Helmkay
Looking for something other than turkey over the holidays? Whip up a batch of this carrot pumpkin soup for one of those days where you just want comfort, without a lot of fuss! Ensure to use pure pureed pumpkin, not pumpkin pie filling (both can be found canned) which contains much more sugar. Follow me on Facebook @LaurenHelmkayCoach and let me know how you like it!
2 lbs baby carrots (saves the chopping)
4 c vegetable stock or water
1 tsp salt
1 large onion, chopped
2 cloves garlic, crushed
1/3 c raw cashews
3 T butter
1 c pumpkin puree
¾ c half and half cream
Salt and pepper, to taste
Roasted sunflower seeds to garnish, optional
- Preheat oven to 400F.
- In a bowl, toss carrots with olive oil. Place carrots on baking sheet lined with parchment paper or aluminum foil. Bake for 20-25 min or until soft when pierced with a fork. Let cool slightly.
- While carrots cook, saute chopped onion, garlic and cashews in butter with a touch of salt, until onions are translucent.
- Place carrot, pumpkin puree, and onion mixture in blender and add stock or water, in batches as needed. (Make sure blender is vented as contents may be hot.)
- Return pureed soup to a large pot on stove, and add 2 pinches of each nutmeg, cinnamon, and ground ginger, to taste.
- Whisk in half and half cream, heating slowly and stirring often.
- Salt and pepper, to taste.
- If desired, toast sunflower seeds lightly, garnish, and enjoy!
Lauren Helmkay is a Certified Culinary Nutritionist and Functional Medicine Health Coach practicing in Georgina. Follow Lauren on Facebook @LaurenHelmkayCoach or email her at firstname.lastname@example.org