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    You are in: Home / Recipes / Pumpkin and Carrot Soup Recipe
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    Pumpkin and Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef #758501's Note:

    A thick, easy and flavourful winter soup.

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    Serves: 4



    Units: US | Metric


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

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    Ratings & Reviews:

    • on October 06, 2011


      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.

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    Nutritional Facts for Pumpkin and Carrot Soup

    Serving Size: 1 (213 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 72.3
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 54.3 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 3.2 g
    Sugars 6.5 g
    Protein 2.1 g

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