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Pumpkin Carrot Soup

A thick pumpkin and carrot soup recipe that is simple, delicious and the perfect comfort food for fall!
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Prep Time 1 hour
Cook Time 30 minutes
Servings: 6 people
Course: Soup
Cuisine: American, French
Ingredients Method

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)

Method
 

If you want to roast your own pumpkin
  1. Preheat the oven to 425˚F.
  2. Cut a pumpkin in half, don't bother to scoop out the seeds.
  3. Place both pumpkin halves in a large roasting pan and drizzle the inside and outside skin with olive oil.
  4. Place the pumpkin halves face down (so you can't see the seeds) in the roasting pan.
  5. Roast for approximately one hour, or until they feel soft and a fork pokes through them quite easily.
  6. Allow them to cool, then use a spoon to scoop out the seeds and discard them.
  7. 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
  1. 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.
  2. Add the diced carrots and stir into the onions and garlic. Saute another 5-6 minutes.
  3. 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.
  4. 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.
  5. 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.