Pumpkin Carrot Spinach Soup

Instructions

1. Peel and dice the carrot.
2. Wash and roughly chop the spinach leaves.
3. Heat the extra virgin olive oil in a large pot over medium heat.
4. Add diced white onion to the pot and cook until translucent, about 5 minutes.
5. Add the diced carrot and cook for another 5 minutes.
6. Stir in garlic powder, salt, pepper, and fresh thyme, cooking for 1 minute until fragrant.
7. Add the boiled pumpkin and water to the pot. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
8. Add the evaporated milk and spinach leaves to the pot. Stir well and continue cooking for an additional 5 minutes.
9. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, blend only half of the soup.