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Easy And Nutritious Carrot Pumpkin Soup
If you want to break away from the usual and add something wholesome, nutritious, and delicious to your menu, then it is Carrot Pumpkin Soup.
The best way to warm up in the fall is with a hot bowl of soup. You can switch from vegan to vegetarian and vice-versa by substituting just ONE ingredient in this soup.
Also, it’s quick and easy to make – perfect for feeding the family on lazy weeknights when you just want to put on a cosy sweater and watch a movie or when you are too tired to cook something elaborate and want to hit the sack as soon as possible.
You only have to chop, saute, simmer, and blend this one-pot soup once you’ve gathered all the ingredients.
It doesn’t get any more complicated than that. This pumpkin soup with carrots will make your autumn dinner the best ever. It’s flavorful, healthy, and so…so good.
As the name is suggestive enough, this wholesome, nutritious, and tasty carrot pumpkin soup is made with carrots and pumpkin. You can make it in just a few minutes and feed the whole family, even on a lazy weeknight.
I like my soup spiced up, but since I have an octogenarian mother and mother-in-law at home what I do is that I add spices to my soup after I have removed their portions from the pot/dutch oven and add spices separately and cook it for 5 minutes more so that the flavours blend in smoothly.
Carrot Pumpkin Soup: Why You’ll Love It
-There are many reasons why you will enjoy this carrot pumpkin soup, but once you’ve made it, I’m sure you’ll agree with the reasons below, too…
-Pumpkin and soup go hand in hand in autumn – and this recipe combines both! A classic fall soup, carrot pumpkin soup is creamy and delicious. This recipe is healthy, hearty, and easy to make – a triple treat.
-Vegetarians will love this delicious fall pumpkin soup! By swapping a single ingredient, you can also make it fully vegan.
-You can easily transfer this carrot pumpkin soup to a crockpot and take it to a work or family potluck! The recipe will make your family beg for you to cook it every weekend after that. Even your colleagues will keep asking for more!
-Among the spices used in this soup are black pepper, Herbes de Provence, and chilli powder (if you don’t mind a little spice). In addition to adding a lot of health benefits, spices enhance the sweet and delicate flavors of carrot and pumpkin.
How To Make Carrot Pumpkin Soup
From start to finish, this soup takes less than an hour to prepare and is packed with complex, restaurant-quality flavors. A creamy puree can be made simply by cooking everything in the same pot and then pulsing it all together.
Prep Time: 25 m
Cook Time: 10 min
Total Time: 30m
Cuisine: Global
Calories Per Serving: 120
Servings: 6
Author: Ranjeeta Nath Ghai
Ingredients
- 3 tbsp olive oil
- 1 medium-sized onion (chopped)
- 3 cloves of garlic (minced or pressed)
- 1 cup pumpkin, chopped into 1-inch pieces
- 1 medium parsley root (chopped)
- 3 medium carrots (chopped)
- 2½ cups vegetable stock
- 1 tsp Herbes de Provence spice mix/Italian spice mix
- ½ cup half and half cream (+ a little extra for garnish)
- salt and pepper (to taste)
- pinch of chilli powder (to taste) (optional)
- fresh herbs (optional, for garnish)
- roasted sunflower seeds (optional, for garnish)
Method
- All you have to do is heat olive oil in a saucepan over medium heat. Sauté onion and garlic for two to three minutes until soft and translucent. Add pumpkin, parsley root, and carrot and allow it to cook for an additional Five minutes, stirring occasionally in between.
- Add Herbes de Provence spice mix and stir together. Reduce the heat to low, cover it, and leave it to simmer for approx 25 minutes.
- Turn off the heat and remove the soup from the stove. Use an immersion blender or food processor (depending on what you have), and pulse until smooth.
- Add a little cream and season with salt and pepper to taste. You can add a pinch of powdered chilli (optional, for extra spice).
- Put the cream swirls, fresh herbs, sunflower seeds, and sunflower seeds into 6 serving bowls and serve immediately while hot.
Recipe Notes
This comforting, Carrot Pumpkin Soup comes alive with hearty pumpkin, sweet carrots and bursts with flavour with a little kick of garlic.
In order to make this quick and easy vegetarian soup, you will need the following ingredients (full measurements are in the recipe card above):
- You can cook with Olive oil OR also use butter or avocado oil.
- You can substitute parsnips for parsley root if you cannot find it in stores. You’ll have to account for the difference in size between them, though they’re quite similar. It will also result in a slightly sweeter soup.
- If you have some carrots from your fall harvest, you can use them or you can purchase some from the store. Be sure to rinse them thoroughly before using.
- You can alternatively use chicken stock, beef stock, or a bone broth if you prefer instead of vegetable stock.
- Herbs de Provence is a French herb mixture made up of dried basil, rosemary, lavender, thyme, savory, tarragon, marjoram, bay leafand oregano. There are also blends that include Italian parsley and fennel. Make your own blend if you don’t have access to herbs de Provence but have some (or all) of the herbs mentioned!
- Simply substitute coconut cream or an unsweetened dairy-free creamer for the half and half in this soup to make it vegan and dairy-free.
- You can top up this Carrot Pumpkin Soup with some of your all time favorite garnishes such as fresh herbs, a drizzle of cream, and roasted sunflower seeds.
- Several soft herbs, such as dill, parsley, basil, cilantro, mint, and tarragon, make delicious and attractive edible garnishes.
- Roasted pine nuts or chopped walnuts can replace shelled sunflower seeds.
- To Store leftover pumpkin soup: Put soup in the fridge for 3-4 days tightly sealed container. Stir frequently while reheating on medium-low heat on the stovetop or in the microwave.
- To Freeze: Once the soup has cooled down to room temperature, place the soup in a freezer-safe container or a freezer bag. Fill only ¾ of the container or a freezer bag too make room for expansion as the liquid freezes. To release frozen soup from the container, either thaw it in the refrigerator overnight or use a warm water bath.
You Might Want To Try Some More Soup Recipes
- Easy Creamy Tomato Carrot Soup Recipe
- Best Homemade Chicken Noodle Soup Recipe
- Recipe Of Minestrone Soup
