Pumpkin and Carrot Soup
0 points, 0 freestyle smart points, 0SP/PP
Servings: 8
Ingredients
- 4 cups baby carrots or diced
- 1 tsp oil
- 1/4 tsp each cumin corriander, ginger, allspice and cinnamon
- Pinch of cayenne pepper
- 1.5 cups canned pumpkin
- 1 tsp ginger
- 1 tsp dried oregano
- Dash of salt & pepper
- 4 cups vegetable broth
Instructions
- In a bowl, mix the diced carrots with oil and seasonings (coriander, ginger, cumin, ginger, allspice, cinnamon, and cayenne pepper) until they are well coated.
- Roast the carrots either in the oven or air fryer. See tips and tricks for more instructions.
- Once the carrots are roasted, add them to a large pot and mix in the pumpkin, broth, 1 teaspoon of ginger, oregano, salt, and pepper. Stir well and cook on the stove over medium-low heat for approx 45 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until the soup is creamy. You can transfer it back to the pot and let it simmer until it’s ready to serve or serve straight from the blender.
- Garnish with a bit of thyme!
Notes
Freestyle smart points- 0 using WW recipe builder
Smart Points and Points plus are also both 0 points
0 points per cup based on the WW app recipe creator.
Smart Points and Points plus are also both 0 points
0 points per cup based on the WW app recipe creator.
Nutrition
Serving: 1cup | Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.11g | Sodium: 806mg | Fiber: 2.3g | Sugar: 4g