Carrot Pumpkin Soup

This light and warming soup is just what we need this chilly Easter weekend!


  • 1 large or 2 medium pumpkins (or substitude with 2 butternut squash if pumpkins are unavailable
  • 1 lb carrots
  • 1 sweet onion, diced
  • 4-6 Tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 cup white wine
  • 2 tsp salt
  • 8 fresh sage leaves
  • 2 bay leaves
  • 3-5 c chicken or vegetable stock
  • 1/2 c plain Greek yogurt
  • 4 cloves garlic

Pre-heat oven to 350°F. Halve and de-seed squash, brush with olive oil, season with cinnamon, nutmeg, and 1 tsp of salt. Pierce skin with sharp knife and place seasoned side up on a couple lined baking sheets. Roughly chunk carrots, toss with olive oil, and place around squash on baking sheets. Roast in the oven for 30-40 minutes or until your whole house smells amazing. 

Warm 2 Tbsp olive oil in a heavy Dutch oven. Add cayenne and cumin, and after the spices have had a minute to bloom, add the diced onion. Once the onion is on the transparent side, add white wine and scrape the flavor up with a wooden spoon. Add the carrots and scrape the squash from its skin into the pot. Add stock, bay leaves, and sage leaves, and simmer on low heat until flavors are married, about 20-30 minutes. Remove from heat, remove bay leaves, and carefully puree until smooth. Add salt to taste. 

Add garlic and yogurt to blender and pulse until smooth, dollop onto soup after ladling into bowls. Top with roasted pumpkin seeds, sage, pepper, cilantro (gross) or whatever else makes your face happy. 

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