This creamy pumpkin and carrot soup is a delicious variation on a standard pumpkin soup. A pleasing and mellow, herby soup which is perfect for a cold autumn day.
The main thing:
Other stuff:
This pumpkin and carrot soup has a mild but full-bodied flavour, but is also deliciously spicy due to addition of sage and nutmeg. Pumpkin soup is a perfect autumn soup, especially if the soup is on the thicker side.
Pumpkin soup is always fairly smooth in texture, which is why, as far as I am concerned, it always needs a counterpart which is crunchy. For this pumpkin and carrot soup, I chose pumpkin seeds, but you could use croutons if you prefer.
You can easily make this pumpkin and carrot soup vegetarian by using vegetable stock instead of chicken stock. For a vegan version, simply replace the milk with a plant-based milk in addition to the stock.
Made by Véronique
Published at 2023-11-22, this recipe is for 6 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 22-12-2023
View the original recipe via:
https://ohmydish.com/recipe/pumpkin-and-carrot-soup
Peel and coarsely chop the onion and garlic cloves. Peel and coarsely slice the carrots.
It is not necessary to peel a bottle gourd or butternut squash. Remove the pumpkin seeds and cut the pumpkin into pieces.
Heat a splash of olive oil in a large pan and sauté the onion and garlic in it until the onion has turned translucent.
Add the pumpkin and carrot pieces and fry for about 5 minutes over a high heat.
Add 600 ml of chicken stock and bring to a boil. Add a sprig of sage, if desired, place the lid on the pan and turn down the heat as soon as the soup is boiling.
Let the pumpkin soup simmer for around 15 minutes; the exact cooking time depends on the size of the pumpkin and carrot pieces.
Remove the sage sprig and purée the soup until it is as smooth as possible. You can do this with a regular blender or a stick blender.
Add 100 ml of milk and season the soup with salt, pepper and nutmeg. Garnish the soup with pumpkin seeds and fresh parsley. Enjoy!
Which variety of pumpkin is best for pumpkin soup?
You can basically use any edible pumpkin/squash variety for making pumpkin soup. A bottle gourd has the advantage that you don't necessarily need to peel it.
Which vegetables pair well with pumpkin?
Pumpkin is a versatile vegetable which many different vegetables pair well with. Try carrots, mushrooms, sweet potatoes, leeks, spinach and many more.
