Pumpkin and Carrot Soup

READY IN: 30mins
Recipe by beauty_queen_999

A thick, easy and flavourful winter soup.

Top Review by 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.

Ingredients Nutrition


  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.

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