Carrot Pumpkin Soup Recipes

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PUMPKIN AND CARROT SOUP



Pumpkin and Carrot Soup image

Make and share this Pumpkin and Carrot Soup recipe from Food.com.

Provided by beauty_queen_999

Categories     Onions

Time 30m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 5

400 g pumpkin (peeled, chopped)
300 g carrots (peeled, chopped)
150 g onions (peeled, chopped)
1/2 garlic clove
water

Steps:

  • Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
  • Once water is boiling, reduce heat and add all of the chopped vegetables.
  • Cook vegetables until tender.
  • Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
  • Blend the vegetables and continue to add water until the soup reaches the desired consistency.
  • Serve with salt, pepper, nutmeg and a dollop of creme fraiche.

Nutrition Facts : Calories 72.3, Fat 0.3, SaturatedFat 0.1, Sodium 54.3, Carbohydrate 17.3, Fiber 3.2, Sugar 6.5, Protein 2.1

CARROT PUMPKIN SOUP



Carrot Pumpkin Soup image

Bursting with flavor, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy night.

Provided by Sam | Ahead of Thyme

Categories     Soup

Time 50m

Number Of Ingredients 13

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)

Steps:

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

Nutrition Facts : ServingSize 1 serving, Calories 120 calories, Sugar 5.6 g, Sodium 666.2 mg, Fat 7.5 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 2.4 g, Protein 1.5 g, Cholesterol 1 mg

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