Simple Pumpkin Carrot Soup
Delicious creamy and smooth is this Pumpkin Carrot Soup. Made with only a few ingredients and under 30 minutes.
Servings: 4
Calories: 419kcal
Ingredients
- 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
- ½ teaspoon black pepper
Instructions
- 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 ¼ 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.
Video
Notes
Substitutions:
- Oil- You can substitute regular oil for bacon fat or lard.
- Pumpkin- You can use fresh or canned pumpkin.
- Stock- To make this a vegan or a more vegetarian friendly soup, just change the chicken stock for vegetable.
Nutrition
Calories: 419kcal | Carbohydrates: 37g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 937mg | Potassium: 1435mg | Fiber: 5g | Sugar: 17g | Vitamin A: 39134IU | Vitamin C: 31mg | Calcium: 143mg | Iron: 3mg
