This creamy pumpkin and carrot soup is autumn in a bowl: sweet pumpkin and carrot simmered with onion, garlic, and a whisper of nutmeg, then blended silky smooth and finished with cream. If you love cozy blended soups, try our Roasted Pumpkin Coconut Soup and our Silky Cream of Broccoli Soup.
Ingredients
- 1 kg (2.2 lb) pumpkin, chunked
- 1 carrot, chunked
- 1 onion, chopped
- 3 garlic cloves, minced
- Salt, pepper, and nutmeg to taste
- Cream (10-20%), to taste
- Knob of butter + splash of olive oil
Instructions
- Heat the butter and olive oil in a pot; soften the onion and garlic.
- Add the pumpkin and carrot; saute a couple of minutes.
- Pour in about 1 liter of water, season with salt, pepper, and nutmeg. Simmer 20-25 minutes after boiling.
- Drain off some broth and blend the vegetables until silky, adding broth back to taste.
- Stir in cream and serve hot.
Tips
- Drain off most of the broth before blending so the soup comes out thick and silky, not watery.
- A pinch of nutmeg and a knob of butter make the pumpkin flavor deeper and rounder.
- For more on blending silky vegetable soups, the technique guides at Serious Eats are a great resource.
Nutrition: per 100 g: 80 kcal, protein 2 g, fat 4 g, carbs 6 g.