Imagine a pot of pumpkin carrot soup simmering gently on the stove, filling your kitchen with the warm, earthy scents of fall.
This simple yet comforting soup is a breeze to prepare, offering cozy indulgence with every spoonful.
As the carrots soften and blend seamlessly with the pumpkin, a delightful transformation occurs, creating a creamy, aromatic delight.
Ready to savor the season’s best flavors? Let’s bring this dish to life.
Kitchen Tools Required
- 1 Blender
- 1 Large pot
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups pumpkin puree
- 2 large carrots, peeled and sliced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
- Fresh parsley, for garnish
Cook & Prep Time
Here’s a timeline for efficiently managing your time while preparing and cooking the Pumpkin Carrot Soup:
Timeline for Pumpkin Carrot Soup:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Prep Work (10 minutes)
- Gather all the necessary equipment: blender, large pot, ladle, knife, cutting board, measuring cups, and measuring spoons.
- Chop the onion, mince the garlic, peel and slice the carrots.
- Cooking (30 minutes)
- (0-5 minutes): Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
- (5-10 minutes): Stir in the pumpkin puree and sliced carrots, cooking for 5 minutes.
- (10-15 minutes): Pour in the vegetable broth and bring the mixture to a boil.
- (15-35 minutes): Reduce heat, cover the pot, and simmer for 20 minutes until carrots are tender.
- Blending & Seasoning (10 minutes)
- (35-40 minutes): Remove the pot from heat and let it cool slightly.
- (40-45 minutes): Use a blender to puree the soup until smooth, working in batches if necessary.
- (45-50 minutes): Return the pureed soup to the pot and stir in salt, pepper, cinnamon, and nutmeg. Heat over low heat and stir in the heavy cream.
- Resting & Serving (5 minutes)
- (50-55 minutes): Let the soup rest for a few minutes. Serve hot, garnished with fresh parsley.
This timeline guarantees you stay organized and make efficient use of your time while preparing the Pumpkin Carrot Soup.
Adjust as necessary based on personal pace or kitchen setup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, and sauté until the onion is translucent.
Stir in the pumpkin puree and sliced carrots, cooking for 5 minutes.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat, cover the pot, and simmer for 20 minutes until carrots are tender.
Remove the pot from heat and let it cool slightly.
Use a blender to puree the soup until smooth, working in batches if necessary.
Return the pureed soup to the pot and stir in salt, pepper, cinnamon, and nutmeg.
Heat the soup over low heat and stir in the heavy cream.
Serve hot, garnished with fresh parsley.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the creamy soup.
- Grilled Cheese Sandwich: Pair with a classic grilled cheese for a comforting and satisfying meal.
- Side Salad: Add a fresh green salad for a revitalizing contrast to the rich soup.
- Toasted Pumpkin Seeds: Sprinkle on top for added crunch and a nutty flavor.
- Roasted Vegetables: Complement the soup with a side of roasted seasonal vegetables for a hearty and nutritious meal.
Storage
To store Pumpkin Carrot Soup, let it cool completely.
Then transfer to airtight containers.
Refrigerate for up to 3 days.
Or freeze for up to 3 months for longer storage.
Freezing
To freeze Pumpkin Carrot Soup, cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with date and freeze for up to 3 months.
Thaw in refrigerator before reheating.
Reheating
To reheat Pumpkin Carrot Soup, use low heat on the stove.
Stir occasionally to prevent sticking.
Alternatively, microwave in a covered dish.
Stir halfway through, until evenly warmed.
Final Thoughts
Pumpkin Carrot Soup is a delightful and warming dish that brings together the flavors of fall.
It’s both nutritious and delicious, making it an excellent choice for a cozy meal.
The creamy texture and the subtle sweetness of the carrots and pumpkin are perfectly balanced by the spices.
You can easily customize the soup to suit your taste preferences.
Whether you keep it simple or add your own twist with additional spices, this soup is sure to be a hit.
Enjoy it as a starter or pair it with a hearty salad for a complete meal.
Don’t forget to garnish it with fresh parsley for a touch of freshness. Happy cooking!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Puree?
You can substitute fresh pumpkin for canned puree. Peel, seed, and cube the pumpkin. Roast or steam until tender, then blend until smooth. Use the same quantity as the puree. Adjust seasoning as fresh pumpkin may vary in sweetness.
Is There a Dairy-Free Alternative to Heavy Cream?
You can substitute heavy cream with coconut milk for a dairy-free option. Measure equal parts, ensuring the coconut milk is well-shaken. Heat gently, stirring continuously to maintain a smooth texture and rich consistency in your dish.
How Can I Make the Soup Spicier?
To intensify the heat, incorporate a teaspoon of cayenne pepper or finely chopped chili peppers during the sautéing process. Taste and adjust the spice level as desired, ensuring a balanced flavor profile with existing ingredients.
Can I Add Other Vegetables to the Soup?
You can enhance the soup’s complexity by incorporating diced butternut squash or sweet potatoes, which add sweetness and depth. Dice evenly for uniform cooking. Sauté with carrots for ideal flavor integration before blending for a smooth consistency.
What Wine Pairs Well With Pumpkin Carrot Soup?
Choose a crisp Chardonnay to complement the soup’s creaminess, balancing the spices with its acidity. Alternatively, a Viognier offers floral notes enhancing the soup’s sweetness. Serve slightly chilled, around 50-55°F, to maintain ideal flavor profiles.
Pumpkin Carrot Soup
Equipment
- 1 Blender
- 1 Large pot
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 Measuring cups 1 set
- 1 Measuring spoons 1 set
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 2 cup pumpkin puree
- 2 large carrot peeled and sliced
- 4 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in the pumpkin puree and sliced carrots, cooking for 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat, cover the pot, and simmer for 20 minutes until carrots are tender.
- Remove the pot from heat and let it cool slightly.
- Use a blender to puree the soup until smooth, working in batches if necessary.
- Return the pureed soup to the pot and stir in salt, pepper, cinnamon, and nutmeg.
- Heat the soup over low heat and stir in the heavy cream.
- Serve hot, garnished with fresh parsley.
Notes
