Tasting Table

Pumpkin Carrot Soup

Pumpkin season is here and this healthy orange wonder is one of my favourite vegetables to use when cooking in fall. I love to season and roast them for a healthy snack or use them in stews for extra flavour. But the dish I most often make using pumpkins is a delicious and healthy pumpkin carrot soup. This is my go-to recipe I eat for dinner during the week when the colder season rolls around. It is filling, warms you up when the temperatures fall and is perfect to eat for lunch or dinner when you want to stay on the healthy track. I usually cook up a big pot of the soup on weekends and have it ready during a busy week. You can freeze it in portions and warm it up later for a quick meal. Scroll down for recipe.

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Pumpkin Carrot Soup

What you need: (serves 4-5)

500-600g pumpkin

3-4 carrots

1 medium onion

1 garlic clove

2 tablespoons olive oil

1l vegetable stock (preheat)

1 teaspoon yellow curry powder

nutmeg / chili flakes / salt

Peel the pumpkin and carrots and cut into equal squares. Cut the onion and garlic in little pieces and roast in the olive oil for about a minute on high heat. Don’t forget to stir regularly because the onions and garlic should not get brown. Then, add the pumpkin, carrots and all the spices. Stir and add the preheated vegetable stock. Bring to boil and simmer on medium heat for about 30 to 40 minutes. Remove from stove and blend until smooth. Taste and add some more of the spices if needed. Sprinkle with minced fresh parsley and a hint of heavy cream if you like and enjoy.

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