Pumpkin and Carrot Soup

Submitted by Chef #758501

"A thick, easy and flavourful winter soup."

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 4 entrees
• Serves: 4

ingredients

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

directions

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

Reviews

[UmmBinat]

With some modifications I made this soup 5 stars. Maybe if organic carrots and organic pumpkin are used which are very sweet on their own there would be no need to add some brown sugar but I felt it needed it and added some after adding sea salt to taste, freshly ground black pepper & allspice in place of nutmeg to be intoxicant free. I used a sweet pumpkin, probably extra cooking onion, plus the rest of the ingredients. I did not top with creme fraiche but added a chunk of sweet butter (unsalted) to melt into the soup before serving which added extra tastiness to make it to 5 stars. Made for Bargain Basement October 2011.