Light and creamy: pumpkin and carrot soup with potatoes, a quick and very simple cream that becomes an even tastier soup when accompanied by oven-toasted croutons. A dish reminiscent of the union of two similar recipes: pumpkin cream and carrot and potato cream. If you decide to add pasta, rice, farro, or barley, you’ll get a nutritious soup with a thicker consistency, suitable for the whole family.
The soup is made by cooking shallots, pumpkin, potatoes, and carrots in pieces in a saucepan, covering everything with broth and cooking for about half an hour. Then just add salt and blend with an immersion blender, and voilà, the cream is ready!
Warm, comforting, with a sweet flavor, a real delight that will pleasantly warm your autumn and winter evenings.
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 299.80 (Kcal)
- Carbohydrates 41.17 (g) of which sugars 11.27 (g)
- Proteins 7.30 (g)
- Fat 10.13 (g) of which saturated 2.11 (g)of which unsaturated 7.26 (g)
- Fibers 15.43 (g)
- Sodium 1,736.77 (mg)
Indicative values for a portion of 600 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.87 lbs yellow pumpkin (about 1.76 lbs cleaned)
- 4.2 cups vegetable broth
- 8.8 oz carrots
- 8.8 oz potatoes
- 1 shallot
- 2 sprigs rosemary
- to taste salt
- to taste black pepper (optional)
- to taste olive oil
- bread croutons (optional)
Tools
- Saucepan
- Immersion Blender
Recipe
Remove the skin and seeds from the pumpkin, scrape the carrots, peel the potatoes, cut everything into pieces, and wash.
In a saucepan, heat a drizzle of oil with chopped shallots until golden, then add the cut pumpkin, carrots, and potatoes along with two sprigs of rosemary. Cover with broth and cook with the lid on for about 30 minutes or until the vegetables are tender; add more broth if needed.
At the end of cooking, remove the rosemary and blend with an immersion blender until smooth, season with salt, and let thicken for a few more minutes.
Serve the soup with a sprinkle of black pepper (if desired) accompanied, if you like, with golden bread croutons.
Easy, right? The pumpkin and carrot soup is truly a simple dish you can cook even at the last minute. It’s a delicate cream with a sweet flavor that I recommend trying, and don’t miss out on all my other soups, creams, and velvets.
Storage and Tips
Storage: the soup keeps in the refrigerator for 2-3 days in a container with a lid.
Tips: you can adjust the consistency of the soup to your liking by adding more broth for a smoother texture or vice versa.
If desired, you can accompany it with creamy cheese.
