Carrot Pumpkin Soup Recipes

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CARROT PUMPKIN SOUP



Carrot Pumpkin Soup image

Bursting with flavor, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy night.

Provided by Sam | Ahead of Thyme

Categories     Soup

Time 50m

Number Of Ingredients 13

3 tablespoons olive oil
1 medium 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
2 + 1/2 cups vegetable stock
1 teaspoon Herbes de Provence spice mix
1/2 cup half and half cream (+ more for garnish)
salt and pepper (to taste)
pinch of chilli powder (to taste)
fresh herbs (optional, for garnish)
roasted sunflower seeds (optional, for garnish)

Steps:

  • Heat olive oil in a saucepan (or 4 quart Dutch oven) over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally.
  • Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.
  • Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
  • Stir in cream and season to taste with salt and pepper. Add a pinch of powdered chilli (optional, for a little heat. Feel free to skip this step).
  • Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 120 calories, Sugar 5.6 g, Sodium 666.2 mg, Fat 7.5 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 2.4 g, Protein 1.5 g, Cholesterol 1 mg

PUMPKIN AND CARROT SOUP



Pumpkin and Carrot Soup image

Make and share this Pumpkin and Carrot Soup recipe from Food.com.

Provided by beauty_queen_999

Categories     Onions

Time 30m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 5

400 g pumpkin (peeled, chopped)
300 g carrots (peeled, chopped)
150 g onions (peeled, chopped)
1/2 garlic clove
water

Steps:

  • Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
  • Once water is boiling, reduce heat and add all of the chopped vegetables.
  • Cook vegetables until tender.
  • Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
  • Blend the vegetables and continue to add water until the soup reaches the desired consistency.
  • Serve with salt, pepper, nutmeg and a dollop of creme fraiche.

Nutrition Facts : Calories 72.3, Fat 0.3, SaturatedFat 0.1, Sodium 54.3, Carbohydrate 17.3, Fiber 3.2, Sugar 6.5, Protein 2.1

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