Heat olive oil in a large Dutch oven over medium heat. Add onions and garlic and sautée until soft and translucent, about 2-3 minutes. Add carrots, ginger, salt, curry powder, cumin, paprika, and black pepper and stir for 1 minute.
Add pumpkin purée and chicken stock and stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until all vegetables are fork-tender.
Remove from heat and let cool slightly. Use an immersion blender or carefully transfer the soup to a countertop blender and blend until smooth. Taste and adjust seasoning if needed*. Serve warm and garnish with fresh parsley, roasted pine nuts and croutons (optional).
Notes
*If the soup seems too thick after blending, add a bit more water or soup stock to reach your desired consistency.
Keyword carrots, pumpkin, soup
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