Creamy Carrot and Pumpkin Soup


Makes 2 to 3 servings


  • 1 teaspoon canola oil
  • 1/2 teaspoon dried rosemary
  • 6 roasted medium-size carrots, cut into pieces
  • 2 cups chicken stock
  • 1/2 (15-ounce) can pumpkin
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/4 cup siggi's yogurt


  1. Heat oil in a medium saucepan over medium heat; add rosemary and cook 30 seconds or until fragrant (be careful not to burn.) 
  2. Add remaining ingredients (except yogurt) to pan; bring to a boil and simmer 10 minutes. 
  3. Remove from heat and process until smooth using a hand-held or regular blender. Stir in yogurt. 


Note: Nutrition facts reflect 1 of 2 servings.

Click for nutritional information
Calories 207
Carbohydrates 27g
Fiber 7.5g
Sugar 12.5g
Fat 9.5g
Protein 13.5g
Sodium 422mg