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Pumpkin Carrot Soup

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This vibrant, velvety soup is a nourishing blend of fresh pumpkin, sweet carrots, and warm aromatics—brought to life with Laila Ali Spice Blends. Coconut milk adds a touch of creaminess, while each spoonful delivers rich, comforting flavor that feels both grounding and uplifting. Perfect for a cozy night in or as a beautiful starter for your next gathering.

Ingredients

Units Scale
  • 1 small fresh pumpkin, peeled, seeded, and diced
  • 2 large carrots, peeled and chopped
  • 1 medium onion, diced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 2 teaspoons SASSY SEASONING BLEND
  • 1/2 teaspoon SOULFUL SEASONING SALT
  • 1/2 teaspoon SPICY PEPPER BLEND
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon ground ginger (optional)
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
  2. Add the diced pumpkin, carrots, Spice Blends, ground nutmeg and ground ginger to the pot. Stir well to coat the vegetables with the spices. Cook for about 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth, then bring the mixture to a boil. Reduce heat to low and let it simmer for about 20-25 minutes, or until the vegetables are soft and cooked through.
  4. Once the vegetables are cooked, turn off the heat and let the soup cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
  5. Return the soup to low heat and stir in the coconut milk (save some for drizzling). Adjust the seasoning with salt and pepper according to your taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
  6. Serve the puréed pumpkin carrot soup hot, garnished with fresh cilantro or parsley on top. You can also add a drizzle of coconut milk or a sprinkle of ground nutmeg for extra flavor.

Find it online: https://lailaali.com/pumpkin-carrot-soup/