Creamy Pumpkin and Carrot Soup with Vanilla Spice

12 370 1417
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 2
Creamy Pumpkin and Carrot Soup with Vanilla Spice
Health Rating


2 cup cubes Pumpkin
2 medium Carrots (chopped)
1 tsp Sea salt (to taste)
1/2 tsp Cumin
1/8 tsp Nutmeg, ground
50 ml Coconut cream
3 cup Cashew nuts, raw
1 tbsp Coconut oil
2 pod Vanilla bean
1 tsp Cinnamon (to taste)
1 tsp Chili powder (to taste)
1 tsp Cayenne pepper (to taste)


Creamy Pumpkin and Carrot Soup:

Put the pumpkin and carrot in a small slow cooker and fill with water until just covering, then add salt to taste.
Cook for 4-6 hours on low setting.
Blend the ingredients in a food processor or blender on low for 30 seconds and then turn to medium/high to eliminate the chunks.
Add spices and coconut milk and blend.
Serve with Vanilla Spice Roasted Cashews

Vanilla Spice Roasted Cashews:

Preheat oven to 160 degrees C.
Melt butter and toss with cashews in a bowl.
Scrape contents of vanilla bean pods in and toss.
Add the other spices to taste.
Evenly spread nuts over a baking tray and bake for about 20-30 minutes, tossing them about twice in between.

Nutrition Facts

Per Portion

Calories 1417
Calories from fat 922
Calories from saturated fat 192
Total Fat 102 g
Saturated Fat 21.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 15.7 g
Monounsaturated Fat 47 g
Cholesterol 0
Sodium 1269 mg
Potassium 2039 mg
Total Carbohydrate 85 g
Dietary Fiber 13.7 g
Sugars 17.2 g
Protein 39 g

Dietary servings

Per Portion

Meat Alternative 6.5
Vegetables 2.9

Energy sources

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