Carrot and pumpkin soup is a warm and healthy treat ready in just a few steps.
There are those evenings when I face the usual existential dilemma: spend hours at the stove and make something complicated or go for something quick but equally good. And that’s when my beloved pumpkin and carrot soup comes into play; I prepare it in minutes, and it’s delicious.
The pumpkin and carrot soup is rich in vitamins, warm, soft, and sweet; it warms my heart.
This pumpkin and carrot cream, soup, or pumpkin and carrot soup, whatever you want to call it, is proof that two very simple ingredients can transform into a recipe that lifts your spirits even after a rough day.
I still remember the first time I made it: I was convinced I had put too much pumpkin and too few carrots, but in the end, the result was so balanced that I thought, ‘perhaps mistakes in the kitchen are just new recipes waiting to be discovered.’
If, like me, you love pumpkin, I also recommend pumpkin with gorgonzola, cooked marinated pumpkin, or the fresh carpaccio, risotto, or the casserole with potatoes and gorgonzola.
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Additionally, I recommend
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Carrot and Pumpkin Soup
- 16 oz pumpkin
- 12 oz carrots
- 1.75 oz onion
- 2.5 cups water
- 1 sprig rosemary
- 3 tbsps extra virgin olive oil
- to taste fine salt
Tools
- 1 Pot
- 1 Blender
- 1 Peeler
- 1 Knife
Steps for Preparing Carrot and Pumpkin Soup
To prepare the delicious pumpkin and carrot soup, start by choosing a firm and vibrant orange pumpkin, and crunchy carrots.
Cut the pumpkin in half and remove the seeds and fibers. Remove the skin with a peeler and do the same with the carrots.
Slice the carrots into rounds, cube or wedge the pumpkin, and slice the onion.
In a pan, pour the extra virgin olive oil
the onion and rosemary and sauté for 2-3 minutes. Then remove the rosemary
Add the chopped pumpkin
and the carrots
Pour the water, bring to a boil, and cook for about twenty minutes over medium-low heat. Turn off the heat and blend everything with a immersion blender until you get a smooth and velvety cream. Adjust the salt and pour the carrot and pumpkin soup into bowls.
Decorate with crispy croutons or various toasted seeds and enjoy.
Storage
You can store the pumpkin and carrot soup in the fridge in an airtight container for two days. Before serving, reheat for a few minutes on the stove.
You can freeze it in single portions for up to 2 months: just defrost slowly in the fridge and heat before serving.
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FAQ
Which type of pumpkin to use?
You can use Mantovana, Butternut, or Hokkaido pumpkin (no need to peel it)
What other spices can I use?
You can use pepper, nutmeg, light curry, or smoked paprika for an extra touch without overpowering the taste of pumpkin and carrot.
