Carrot Pumpkin Soup

Yummy, comforting and savoury, this festive fall soup is super easy to make warming up cold nights fast.The superfood soup is loaded in beta carotene and lutein and is a storehouse of other anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. Garnish with toasted pumpkin seeds for a huge zinc, fiber and mono-unsaturated fatty acid punch. Serve with a salad and yet again, you have one of the healthiest, Nourished dinners. Make double and freeze if it makes it to the freezer.

  • 2 tbsp Coconut oil
  • 3/4 cups Onion (diced)
  • 1 cups Organic pumpkin puree
  • 3 cloves Garlic (crushed)
  • 1 tbsp Paprika
  • 1/4 cups Chives (chopped)
  • 4 cups Broth
  • 2 cups Carrots (chopped)
  • Roasted pumpkin seeds
  • Salt and pepper
  1. Heat oil in a large pot.

  2. Sautee onions and garlic until translucent. Add remaining ingredients. Simmer until carrots are tender, about 30 minutes.

  3. Puree until smooth.

  4. Garnish with pumpkin seeds…either raw or roasted.