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Pumpkin-Carrot Soup Recipe

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4.6 from 52 reviews

This creamy and comforting Pumpkin-Carrot Soup blends the natural sweetness of roasted pumpkin and carrots with aromatic sage and a hint of nutmeg. Perfect for chilly days, this smooth soup is garnished with crunchy roasted pumpkin seeds for added texture and flavor.

Ingredients

Units Scale

Main Ingredients

  • 1 Tbsp. plus 2 Tsp olive oil, plus more for drizzling
  • 2 3/4 lb. sugar pumpkin, peeled and sliced 1/2 in. thick (seeds reserved)
  • 1 lb. carrot
  • 1 onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh sage
  • Kosher salt and pepper
  • Pinch nutmeg

Instructions

  1. Cook Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add pumpkin slices, carrots, onion, garlic, sage sprigs, and season with ½ teaspoon each of kosher salt and pepper. Cover and cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Stir in a pinch of nutmeg and cook for an additional minute to develop the flavor.
  2. Simmer Soup: Pour in 5 cups of water and bring the mixture to a boil. Reduce heat and simmer until the vegetables are very tender, about 5 to 7 minutes. Remove the sage sprigs. Using an immersion blender or working in batches with a standard blender, puree the soup until smooth and creamy.
  3. Roast Pumpkin Seeds: While the soup simmers, preheat the oven to 400°F (200°C). On a rimmed baking sheet, toss the reserved pumpkin seeds with the remaining 2 teaspoons of olive oil and a pinch of kosher salt and pepper. Roast for 18 to 20 minutes, tossing once halfway through, until golden brown and crisp.
  4. Serve: Ladle the pureed soup into bowls, top with the roasted pumpkin seeds, and drizzle with a little extra olive oil if desired. Enjoy warm.

Notes

  • Use sugar pumpkin or another small, sweet pumpkin variety for best flavor and texture.
  • If you prefer a thinner soup, add more water or vegetable broth during blending.
  • For a richer soup, swirl in a spoonful of cream or coconut milk before serving.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Use fresh sage for the best aromatic flavor; dried sage can be substituted but use less quantity.

Find it online: https://yummelle.com/pumpkin-carrot-soup-recipe/