An easy recipe for roasted pumpkin carrot soup. From scratch and perfect for sharing, this classic recipe includes beef stock, cream, butter, spices and delicious pumpkins and carrots of course.
A nourishing bowl of creamy vegetable soup makes a great lunch or simple dinner on a busy day. Pumpkins and carrots are a great combination and together they offer flavour and comfort galore.
If you’re looking for more cozy Fall or Autumn-inspired recipes, check out my Stewed Apples and Pears and German Plum Cake.
Ingredients
- Pumpkins: Crown pumpkins and butternut squash work best for maximum flavour and sweetness.
- Carrots: Depending on size, 3-4 carrots are required for this recipe.
- Beef stock: I use beef stock for a hearty flavour but you can substitute it easily for vegetable stock for a vegetarian option or chicken stock.
- Seasoning: I prefer to keep it simple and season the pumpkin soup with salt, pepper, sage and chili flakes only. To add more flavour and depth you can definitely add ginger, cumin and fresh herbs.
Essential kitchen utensils for this recipe
- Immersion blender: I use an immersion blender to purée the soup but you can also use a blender – just make sure the steam can easily escape to avoid a mess.
- Sharp knife: Sharp knives are always safer than blunt ones but when it comes to cutting larger pumpkins you definitely need a large, super sharp knife to avoid any accidents.
- Large soup pot: You can easily double or triple the recipes depending on the amount of pumpkins and carrots you have. A large soup or stock pot comes will be the best choice then.
How to serve the pumpkin carrot soup?
Top the soup with some freshly ground pepper and pumpkin seeds. Some crispy bacon pieces add extra flavour and texture as well.
Toasted sourdough bread or my simple spelt bread are an excellent side and turn this fragrant soup into a comforting meal. These easy cheese and bacon turnovers are also a great side for this soup.
Can I freeze the soup?
Definitely! The soup is an excellent freezer staple and I suggest freezing smaller portions in freezer-proof containers to enjoy over a couple of months for maximum freshness.
How long can I keep the soup in the fridge?
You’d be lucky to have leftovers of this soup to store but it certainly keeps fresh for 3 days in the fridge.
Pumpkin Carrot Soup
An easy recipe for a creamy pumpkin carrot soup. Homemade and perfect for sharing, this classic recipe includes beef stock, cream, butter, spices and delicious pumpkins and carrots of course.
Ingredients
Roasted Pumpkins & Carrots
- 2 medium crown pumpkins (3 cups cooked and peeled)
- 3 medium carrots
- 2 tbsp extra virgin olive oil
- Salt & Pepper
Pumpkin & Carrot Soup
- 1 tbsp extra virgin olive oil
- 1 medium diced brown onion
- 1 medium peeled and diced potato
- 2 cloves of minced garlic
- 3 cups beef stock
- 1 dried bay leaf
- 3 fresh sage leaves or 1 tsp dried sage
- 1/4 cup cream
- 1 tbsp salted butter
- Salt & Pepper
- Chilli flakes (optional)
- Pumpkin seeds (optional)
Instructions
- Preheat the oven to 180C/350F.
- With a sharp knife, quarter the crown pumpkins. Half the carrots.
- Add the pumpkin and carrots pieces to a baking tray and drizzle with olive oil, salt and pepper. Roast them in the oven for 30 minutes.
- Remove the pumpkins and carrots from the oven and let them cool. Remove the seeds and skins from the pumpkins and set the pumpkin puree aside. You need 3 cups of roasted pumpkins for this recipe.
- In a large pot, heat the olive oil and add onion and potatoes. Cook them on high heat for 1-2 minutes. Add the minced garlic and cook for another minute.
- Add the beef stock, roasted pumpkin puree and carrots, bay leaf and sage. Bring to a boil and lower the temperature. Let the soup simmer for 20 minutes.
- Remove the pot from the stove and puree the soup with an immersion blender.
- Add cream and butter and season to taste.
- Garnish with chilli flakes, pepper and pumpkin seeds and serve hot.
[…] out my Pumpkin Carrot Soup, another comforting and delicious staple of […]