This pumpkin cream soup is a warm and velvety blend of earthy pumpkin, sweet carrots, and aromatic spices that come together to create a naturally rich and flavorful dish. The gentle sweetness of the vegetables is balanced by the subtle heat of turmeric and paprika, giving the soup a comforting depth of flavor. Coconut cream adds a smooth, creamy finish without overpowering the natural taste of the ingredients, making it light yet satisfying.
Each spoonful offers a nourishing mix of vitamins and antioxidants, with pumpkin providing beta-carotene for immune support and carrots contributing fiber and vitamin A for overall wellness. The soup’s silky texture and vibrant golden color make it as visually inviting as it is wholesome, while a sprinkle of pumpkin seeds and fresh chives adds a delicate crunch and brightness to every bowl.
Wholesome Pumpkin Cream Soup Recipe
Serving Size: 4 servings
Ingredients:
4 cups pumpkin puree (or 4 cups cubed fresh pumpkin)
2 large carrots, sliced
1 onion, diced
3 garlic cloves, minced
4 cups low-sodium vegetable broth
1 tsp ground turmeric
1/2 tsp paprika
1/2 cup light coconut cream (or unsweetened almond milk)
Salt and pepper to taste
1/4 cup pumpkin seeds (for garnish)
Fresh chives, chopped (for garnish)
1 tbsp olive oil
Direction:
Add pumpkin, carrots, onion, garlic, vegetable broth, turmeric, paprika, olive oil, salt, and pepper to the crockpot.
Cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are soft and tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in the coconut cream and cook for an additional 10 minutes.
Serve hot, garnished with pumpkin seeds and fresh chives.
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