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Pumpkin and Carrot Soup

0 points, 0 freestyle smart points, 0SP/PP
Course Soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 42kcal
Author Drizzle

Ingredients

  • 4 cups baby carrots or diced
  • 1 teaspoon oil
  • ¼ teaspoon each cumin corriander, ginger, allspice and cinnamon
  • Pinch of cayenne pepper
  • 1.5 cups canned pumpkin
  • 1 teaspoon ginger
  • 1 teaspoon 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.

Nutrition

Serving: 1cup | Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.11g | Sodium: 806mg | Fiber: 2.3g | Sugar: 4g