Delicious Pumpkin And Carrot Soup

Fall and winter are the time of the year when a warm, creamy, and tasty soup is welcome to our table. This delicious pumpkin and carrot soup combines the nutrients and flavors we love in a dish for lunch or dinner.

I love pumpkins!!!! And we only get to see them fresh for two months (September and October). Fall is the time of the year when I cook and bake everything with pumpkin. So, you will see many more recipes soon! But I’m not only making this soup in the fall, but I also make it in winter too!

When I first made this soup many years ago, I did it without a recipe, and I love it!

Before I started writing this post, I researched, and I found out that there are many different ways of preparing pumpkin soup. I also realized that this recipe was slightly different from most of the recipes I found.

My family and I love this creamy and nutritious soup, so I want to share it with you.

Benefits of Eating Pumpkin

Pumpkin is rich in beta-carotene, folate, iron, Vitamin C, and E, which may boost your immune system.

Can I make this delicious soup in Winter?

Yes, you can make this soup in wintertime! I peeled, cut, and frozen some of the fresh-cut pumpkins so I could prepare this soup in winter as well. I still have three big bags of fresh pumpkin in my freezer. Also, I try to buy pumpkins at the end of October; this way, they can last uncut until mid-to-end of November.

Also, you can use butternut squash instead of pumpkin. These are easier to find in the supermarket all year round.

What do you need to make this delicious pumpkin and carrot soup?

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Kitchen Utensils:

• Blender
• Large Pot
• Ladle
• Cutting board
• Measuring cup and spoons

Ingredients

• 6 cups peel and diced pumpkin
• 3 minced garlic cloves
• 1 celery stalk
• 1 cube organic vegetable broth
• 2 medium carrots
• 1/4 sweet yellow onion
• 1 1/2 teaspoon salt
• 2 green onion
• Cilantro (optional)

How to make this delicious pumpkin carrot soup?

Peel the pumpkin and cut them into cubes.

Cut the carrots, celery, green onions, and onion. Mince the garlic.

Add the pumpkin to a large pot. Top with water just above the pumpkin.

Add the vegetables, garlic, salt, and a cube of vegetable broth. Cook for 40 minutes at medium heat until all vegetables are thoroughly cooked. Add a little bit of cilantro and cook for 5 minutes.

Let the soup cool down before adding it to the blender.

Bring the soup back to the pot and warm it up before serving. I like to top our soup with some shredded mozzarella cheese and cilantro.

Useful Tips

1. The veggies don’t need to be cut perfectly as we are going to mix everything in the blender after cooking.
2. Cilantro will keep its flavor best by adding it at the end of the cooking process.
3. I usually use 1/4 of a pumpkin to make this soup. And I peel the remaining 3/4, cut them into small pieces, and freeze them ready for my next recipe.
4. I love cilantro but you can also use parsley.
5. I like to add shredded cheese instead of milk or cream. We love the melted cheese.
6. Save the pumpkin seeds! They can be baked and are delicious!

You can eat this delicious pumpkin and carrot soup with a slice of Multigrain Bread. My daughter made this one!