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–+ servings
An overhead view of carrot pumpkin soup in a blue bowl on top of a navy blue napkin.

Easy Carrot Pumpkin Soup with Star Anise and Ginger

By Natalie Marble
Warm up this fall with a comforting bowl of Easy Carrot Pumpkin Soup. Bursting with flavor, and ready in just 30 minutes, this recipe is a must-try for soup lovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 307 kcal

Ingredients
  

  • 5 tbsp unsalted butter
  • 1 large yellow onion (large dice)
  • 4 cloves garlic (rough chop)
  • 1 1/2 inch knob of ginger (peeled and rough chop)
  • 6 cardamom pods
  • 3 whole star anise pods
  • 1 tsp ground ginger
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs carrots (peeled and 1/4-inch slice)
  • 6 cups chicken broth or vegetable broth (or stock)
  • 4-5 fresh thyme sprigs (leaves removed)
  • 1 15 oz can of pumpkin puree
  • 1/4 cup creme fraiche

Optional garnish

  • 1/4 cup parmesan cheese (grated)
  • 1/4 cup pepitas

Instructions
 

  • Begin by prepping the vegetables.  Cut the onion into a large dice, roughly chop the garlic cloves, peel and roughly chop the ginger, and peel and slice the carrots.
  • Heat a large pot (stock pot or Dutch oven) over medium heat.  Add the butter and cook it until it turns brown and smells delicious and nutty.
  • Add the onion, garlic, ginger, cardamom, star anise, ground ginger, one teaspoon of salt and ½ teaspoon of black pepper and turn the heat up to medium-high.  Stir everything around and cook for a couple of minutes until everything becomes fragrant.
  • Add the carrots and the remaining teaspoon of salt and let them cook for 3 or 4 minutes.
  • Next, add the stock and thyme leaves and bring to boil.  Once the soup has reached a boil, reduce to a simmer and let cook until carrots are completely tender when pierced with the tip of a knife - about 15 minutes.
  • When the carrots start to become soft, add the pumpkin puree, to allow it to cook with the carrots and absorb all of the flavors.
  • While the soup is simmering, make the pepita crisps by heating a non-stick pan over medium low heat.  Add small round piles of pepitas in a single layer.  Cover them with grated parmesan, and top with more pepitas.  Cook until golden and then flip to repeat on the other side.  Remove to a plate and set aside.
  • When the carrots are done, turn off the heat, remove the star anise and cardamom pods, and puree the soup either in a blender or using an immersion blender.  *Note: if you are using a blender, do not fill it more than ⅔ full, and always remove the top of the lid and cover with a kitchen towel when blending - this is so that steam can escape and the blender doesn’t explode!
  • Return the soup to the pot and taste it for seasoning.  Adjust with salt, if necessary.
  • To serve, ladle into bowls, add a dollop of creme fraiche and any remaining thyme leaves and serve with pepita crisps.  ENJOY!

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Notes

  • Make sure you cut your vegetables the same size so that they will cook evenly.
  • If you can, use a high-speed blender to blend this soup for the most luxurious texture.  If you don't have a high-speed blender, then use a regular blender, an immersion blender, or a food processor, and blend it for an extra long time.

Nutrition

Calories: 307kcalCarbohydrates: 29gProtein: 11gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 41mgSodium: 1296mgPotassium: 869mgFiber: 6gSugar: 12gVitamin A: 25711IUVitamin C: 14mgCalcium: 145mgIron: 2mg
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