Carrot Pumpkin Soup

Biscuits & Burlap

This creamy carrot and pumpkin soup has such amazing flavor you will think you're at a 5 star restaurant, but it's actually extra easy to make.


Pumpkin  Potatoes Carrots Bay leaves Salt Butter Half-and-half Vanilla extract Cinnamon, optional

Brown the butter until golden brown and set aside. Bring salted water to a boil. Add bay leaves and carrots and cook for 2-3 minutes. If using fresh pumpkin, add it now.

Add potatoes to pot with carrots. Cook until fork tender.  Drain vegetables, reserving water. Discard the bay leaves.

Add all remaining ingredients to blender and process until smooth. Return soup to saucepan and heat thoroughly before serving.

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