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Carrot Pumpkin Soup is wholesome, nutritious, and delicious. It’s quick and easy comfort food that’s perfect to feed the family on lazy weeknights. | aheadofthyme.com

Carrot Pumpkin Soup


  • Author: Sam | Ahead of Thyme
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Carrot Pumpkin Soup is wholesome, nutritious, and delicious. It’s quick and easy comfort food that’s perfect to feed the family on lazy weeknights.


Ingredients

  • 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)

Instructions

  1. 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.
  2. Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.
  3. Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
  4. 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).
  5. Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.

Notes

How to store: Transfer leftover pumpkin soup to an airtight container and store in the refrigerator for 3-4 days. Reheat on medium-low heat on the stovetop, stirring frequently, or in the microwave until warmed through.

How to freeze: Once cooled to room temperature, place carrot pumpkin soup in a freezer-safe container or a freezer bag. Make sure to only fill only ¾ of the way to allow for expansion as the liquid freezes. Freeze for up to three months and thaw in the refrigerator overnight or use a warm water bath to release the frozen soup from the container.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: carrot pumpkin soup, pumpkin soup with carrots, how to make pumpkin soup, easy pumpkin soup, pumpkin and carrot soup, vegetarian soup