Beta-carotene from carrots converts to vitamin A 6x better when cooked with fat—that's why this soup needs cream.
Pumpkin and Carrot Soup
Dive into a cozy bowl of our velvety Pumpkin and Carrot Soup! This delightful blend not only warms you up but also packs a punch of nutrients, thanks to the vibrant carrots and creamy pumpkin. Pureeing these wholesome ingredients creates a luscious texture, making every spoonful a comforting hug for your gut!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 apple
- 4 large carrots
- 1 clove of garlic (or more)optional
- 1 piece of ginger (to taste)
- 1 onion
🫙Pantry Staples(3)
- 500 ml vegetable or bone broth (16.9 fl oz)
- A splash of coconut milk
- Olive oil
🧂Spices & Seasonings(1)
- Salt and pepper
📦Other(1)
- 600 g Hokkaido pumpkin (21.2 oz)
👨🍳 Instructions
- 1
Roughly chop the pumpkin, carrots, onion, apple, ginger, and garlic, drizzle with olive oil, and season with salt and pepper.
- 2
Place on a baking sheet and roast in the oven at 180 °C for about 30-40 minutes until the vegetables are soft.
- 3
Transfer the roasted vegetables to a pot, pour in the broth, and puree finely.
- 4
Finally, mix in a splash of coconut milk, adjust seasoning, and enjoy.
💡 Pro Tips
- ✓Roast vegetables at 200°C instead of 180°C to achieve proper caramelization through Maillard reactions, which develop deeper flavors and reduce roasting time to 25-30 minutes.technique200°C, 25-30 minutes
- ✓Cut pumpkin and carrots into uniform 2-3cm pieces so they cook evenly and finish roasting simultaneously, preventing some pieces from burning while others remain undercooked.technique2-3cm pieces
- ✓Add coconut milk gradually while blending hot soup to prevent curdling - the proteins in coconut milk denature rapidly above 75°C when added too quickly.timing75°C threshold
- ✓Use a 4:1 ratio of vegetables to broth by weight for optimal consistency, as roasted vegetables lose approximately 20% moisture content during cooking.ingredient4:1 ratio, 20% moisture loss
- ✓Blend soup in batches filling blender only 2/3 full with hot liquid to prevent steam pressure buildup that can cause dangerous lid blowouts.equipment2/3 full maximum
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Beta-carotene from carrots converts to vitamin A 6x better when cooked with fat—that's why this soup needs cream.
Pumpkin and Carrot Soup
Dive into a cozy bowl of our velvety Pumpkin and Carrot Soup! This delightful blend not only warms you up but also packs a punch of nutrients, thanks to the vibrant carrots and creamy pumpkin. Pureeing these wholesome ingredients creates a luscious texture, making every spoonful a comforting hug for your gut!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 apple
- 4 large carrots
- 1 clove of garlic (or more)optional
- 1 piece of ginger (to taste)
- 1 onion
🫙Pantry Staples(3)
- 500 ml vegetable or bone broth (16.9 fl oz)
- A splash of coconut milk
- Olive oil
🧂Spices & Seasonings(1)
- Salt and pepper
📦Other(1)
- 600 g Hokkaido pumpkin (21.2 oz)
👨🍳 Instructions
- 1
Roughly chop the pumpkin, carrots, onion, apple, ginger, and garlic, drizzle with olive oil, and season with salt and pepper.
- 2
Place on a baking sheet and roast in the oven at 180 °C for about 30-40 minutes until the vegetables are soft.
- 3
Transfer the roasted vegetables to a pot, pour in the broth, and puree finely.
- 4
Finally, mix in a splash of coconut milk, adjust seasoning, and enjoy.
💡 Pro Tips
- ✓Roast vegetables at 200°C instead of 180°C to achieve proper caramelization through Maillard reactions, which develop deeper flavors and reduce roasting time to 25-30 minutes.technique200°C, 25-30 minutes
- ✓Cut pumpkin and carrots into uniform 2-3cm pieces so they cook evenly and finish roasting simultaneously, preventing some pieces from burning while others remain undercooked.technique2-3cm pieces
- ✓Add coconut milk gradually while blending hot soup to prevent curdling - the proteins in coconut milk denature rapidly above 75°C when added too quickly.timing75°C threshold
- ✓Use a 4:1 ratio of vegetables to broth by weight for optimal consistency, as roasted vegetables lose approximately 20% moisture content during cooking.ingredient4:1 ratio, 20% moisture loss
- ✓Blend soup in batches filling blender only 2/3 full with hot liquid to prevent steam pressure buildup that can cause dangerous lid blowouts.equipment2/3 full maximum