This Carrot & Pumpkin Curry Soup recipe is a quick and easy recipe to make using ingredients you probably already have in your pantry and refrigerator. Plus, it’s the perfect holiday appetizer!
December is all about hot soups – at least in our household. It’s chilly in New England and our favorite way to warm up is with soups, like this Carrot & Pumpkin Curry Soup! It’s slightly sweet, spicy, and oh so savory. Plus, when topped with pepita seeds, has a great added crunch. Serve this for your holiday dinners as an appetizer – easy, quick, and oh so flavorful!
And to quickly whip up this soup, the food processor is my friend. When Hamilton Beach contacted me to test out their Stack & Snap 10 Cup Food Processor, I jumped on the occasion to not only test a new appliance, but to have the chance to give away one to a Cooking with Books reader if it passed my test.
Basically, you simmer your carrots and aromatic vegetables like celery and onions in vegetable stock, throw them into the food processor, and pulse until smooth, like below! You can process soups, sauces, or other liquids without worrying about leaks because the bowl is sealed. The large-capacity bowl holds 10 cups – which is plenty of soup for our household!
Slowly pulsing and adding the vegetables stock that the vegetables have simmered in until the soup reaches the consistency I want! Like I said, a food processor takes the guesswork out of soup making this winter!