Refresh
    Carrot and Pumpkin Soup.

    This Soup is sweet and spicy. The Carrot and Pumpkin Soup is a creamy autumnal treat when the days are getting colder. The hint of Chilli and Paprika gives it warmth. 

    Putting it all Together
    Carrot and Pumpkin Soup.
    Timing
    • Preptime: 30 minutes
    • Cooktime: 30 to 40 minutes
    • Servings: 2-4 portions
    Ingredients

    1 Pumpkin.

    500g of Carrots.

    1 large White Onion.

    1 Garlic Clove.

    A bunch of Parsley.

    Crushed Black Peppercorns.

    1 chopped red Chilli.

    Double Cream 400ml.

    A pinch of Cumin Powder.

    A pinch of Paprika.

    750 ml of Vegetable Stock to 1 litre.

    A little Sea Salt.

     

     

    Steps

    The first step is to deal with the Pumpkin which needs to be deseeded, and diced but also peeled.

    In the meantime pre-heat the oven at gas mark 4.

    Prepare the Carrots, washed, scrubbed and sliced.

    Peel and chop the White Onion.

    Put the Pumpkin pieces, the sliced Carrots and the chopped Onion on a slightly oiled baking tray then the tray goes in the oven for about 30 to 40 minutes to roast nicely.

    Meanwhile place a deep pan of Vegetable Stock upon the stove to simmer.

    You can add to the pan a peeled and diced Sweet Potato for consistancy. It is optional.

    Slice the red Chilli if using. But it does add a welcome spicy element to that sweet Soup and balance it in a sense. The seeds of the Chilli can be kept to be dried or planted.

    Chop the Parsley. It is used as much for flavour as for decoration.

    Put the roasted Vegetables into the deep pan of stock and simmer with the Chilli. Reduce then add the Cream. 

    Add a pinch of smoked Paprika but also one of Garlic Salt. Stir.

    Then it will be a blitz time either within a mixer or with a handheld mixer to achieve a smooth texture for the Soup.

    Heat the Soup up for 5 minutes back into the pan.

    Meanwhile prepare the bowls and slice the Bread you have chosen to serve with the Soup. I do go for Sourdough myself.

    Then it is time to pour the Carrot and Pumpkin Soup. Decorate it with crushed Black Pepper, a pinch of Smoked Paprika, and chopped Parsley but also a little dash of Cream.

     

     

     

     

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