A fall classic is this Pumpkin Carrot Soup. Deliciously creamy and easy to make even on a busy day.
Pumpkin Carrot Soup
One of Autumn’s favorite soups is this Pumpkin Carrot Soup recipe. It is made with pumpkin and carrots which both have a hint of sweetness that is just enough to complement the savory in this dish. It is a soup that is very filling but not heavy at all. Blended until creamy and smooth. This is a one pot recipe that is easy and fast to make.
The Secret to making delicious Pumpkin Carrot Soup
With hundreds of Pumpkin Carrot Soup recipes online you may wonder aren’t all of them the same? The short answer is no. This pumpkin soup is made with simple everyday ingredients you probably have at home. But the secret is in the way it is cooked. The secret is in sauteing your garlic and onion before adding your stock. What this will do is enhance the flavors in the soup.
What kind of pumpkin is good for this soup?
Kent pumpkin is a really good pumpkin for this soup. You can also use Kabocha pumpkin, sugar pumpkin or butternut squash. But did you know that in some places all pumpkins no matter which type is simply called pumpkins? And not only are they called the same and used interchangeably. But please do not use carving pumpkins because those are not going to be good for this recipe.
What do I need to make my soup creamy?
To make this soup as creamy and smooth as possible it is best to use a hand blender. You may be tempted to mash it together but it won’t be completely smooth. You can use your regular blender but your soup shouldn’t be very hot when blending. This is to avoid getting burned.
What to serve with?
When I think of soup, I think there is nothing better to serve it than with a nice hot piece of bread. You can have it with a nice soft potato bread or a crumbly baguette. You can also have a delicious grilled cheese sandwich and dunk it in your soup.
How to store?
This recipe is perfect to make a big batch and store it. To keep it in your fridge store it in an airtight container or big glass jar for no more than 5 days. You can also freeze it for up to 3 months and it will still be super tasty.
How to reheat?
Reheating Pumpkin Carrot Soup is very simple. You can do this over the stove on medium heat but make sure to thaw first. Just make sure to stir a couple of times so it won’t stick to the bottom of your pan. You can also use your microwave and heat 30 seconds at a time.
How to Make Pumpkin Carrot Soup
1. The first step is to rinse and chop all your vegetables. The smaller you cut the vegetable the faster they will cook. Try not to chop your pumpkin into pieces bigger than 1 inch so they can cook in less than 10 minutes.
2. This step you must not skip as is the secret to making this soup extra delicious. Sauté your onion and garlic to release their flavors. This will become your flavor base.
3. You now add your seasonings. Start with the quantity stated in the recipe. After your soup is blended then you can add more to taste.
4. Now you add your stock. I wouldn’t recommend using water because it will have less flavor.
5. Then you blend your pumpkin soup with your preferred method.
6. The last step is the one that helps with making this soup silky and smooth. Add your heavy cream, stir and see how it slowly thickens.
1. Pumpkin- The star ingredient is the pumpkin. You can use kent, kombucha or sugar pumpkin. You can also use butternut squash.
2. Carrots- these are the best addition to this soup because just like the pumpkin adds color and sweetness to the soup.
3. Onion- I used 1 whole onion but if you don’t have any you can use about 4 shallots.
4. Garlic- In this recipe, fresh garlic is used. If you want to use garlic paste use 1 tablespoon but I highly suggest using fresh garlic.
5. Chicken stock- I used chicken stock but feel free to use vegetable stock. You can also use chicken bouillon and just follow the instructions to make the quantity of stock needed.
6. Salt and Pepper- I added salt and pepper but if you want more you may add it at the end. If you like your soup spicy you can also add some chili flakes, add about ½ teaspoon.
7. Heavy Cream- I used heavy cream. I wouldn’t substitute it for anything because I think this is what helps give the soup a very rich taste. But if you want you can use coconut milk but your soup will be a little more on the watery side. But you can fix that by reducing your soup by cooking a little longer.
8. Oil- I used vegetable oil but you can substitute it with butter.
Can’t get enough soup? Try these
Pumpkin Carrot Soup
- 1 tablespoon oil
- 2 pounds pumpkin
- 1 pound carrots
- 1 onion
- 4 cloves garlic peeled
- 3 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- First, peel your pumpkin and carrots. Cut your pumpkin into about 1 inch thick cubes. For your carrots, you will want to cut them to about 1/4 of an inch thick. Roughly chop your garlic and onion into smaller pieces.
- In a large pan over high heat add your oil, onions and garlic. Cook for about 2 minutes and stir occasionally. Add the pumpkin and carrots to the pan and mix. Add all your salt, pepper and stock. Mix it well. Cover with a lid and cook for about 8 minutes or until your pumpkin is tender.
- Now with the aid of a stick blender, you want to completely puree the vegetables. Add the heavy cream and cook for another 5 minutes so it can thicken. Serve and enjoy.
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