Creamy Pumpkin and Carrot Soup with Vanilla Spice

12 370 1370
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 2
Creamy Pumpkin and Carrot Soup with Vanilla Spice
Health Highlights


2 cup cubes Pumpkin
2 medium Carrots (chopped)
1 tsp Sea Salt (to taste)
1/2 tsp Cumin
1 dash 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 1370
Calories from fat 920
Calories from saturated fat 259
Total Fat 102 g
Saturated Fat 28.8 g
Trans Fat 0 g
Polyunsaturated Fat 15.8 g
Monounsaturated Fat 47 g
Cholesterol 0
Sodium 1302 mg
Potassium 2015 mg
Total Carbohydrate 81 g
Dietary Fiber 13.4 g
Sugars 18.9 g
Protein 39 g

Dietary servings

Per Portion

Meat Alternative 6.5
Vegetables 2.9

Energy sources


Meal Type(s)