Pumpkin Carrot Soup
A thick pumpkin and carrot soup recipe that is simple, delicious and the perfect comfort food for fall!
Ingredients
- 4 tbsp Olive oil
- 2 large Onions
- 1/2 head Garlic (about 4-5 cloves)
- 6-8 Medium Carrots diced
- 4 Cups (about 2 cans) Freshly roasted or canned pumpkin puree
- 4 cups Chicken or vegetable stock
- 1/2 cup Heavy cream (optional)
- 1/4 cup apple cider (optional, but delicious)
- pinch nutmeg
- salt and pepper (to taste)
Instructions
If you want to roast your own pumpkin
- Preheat the oven to 425˚F.
- Cut a pumpkin in half, don't bother to scoop out the seeds.
- Place both pumpkin halves in a large roasting pan and drizzle the inside and outside skin with olive oil.
- Place the pumpkin halves face down (so you can't see the seeds) in the roasting pan.
- Roast for approximately one hour, or until they feel soft and a fork pokes through them quite easily.
- Allow them to cool, then use a spoon to scoop out the seeds and discard them.
- Scoop out the pumpkin and use a blender or food processor to blend it into a smooth puree. Use immediately, or store in the fridge for later use up to 5 days.
Pumpkin Carrot Soup
- Chop the onion and garlic and saute in a large pot over low heat for 10 minutes. We want these to caramelize, so stir every so often and let them brown slightly but not burn, about 5-6 minutes.
- Add the diced carrots and stir into the onions and garlic. Saute another 5-6 minutes.
- Pour in the stock and then turn the heat up and allow it to come to a boil. Boil the vegetables for about 4-5 minutes, allowing the carrots to soften.
- Next we will puree the soup so it has a beautiful, smooth consistency. Turn off the heat and allow the soup to cool for 10-15 minutes. Then pour the contents of the soup into the blender. Blend on high for about 30 seconds, or until everything is smoothly pureed. Alternatively, you can use a stick blender to puree everything smoothly. Return the entire stock/vegetable puree back into the pot and turn on low/simmer.
- Add two teaspoons of salt, or more as needed. Add a small pinch of pepper (I prefer to use white pepper here because it blends in visually), a small pinch of nutmeg, and the apple cider. Lastly add the heavy cream and stir well. Allow to simmer another 10-15 minutes, and serve hot. You can also store this in the fridge for about 5 days, or up to 2 months in the freezer.