Make carrot pumpkin soup, a delicious thick and easy to make soup. And of course you just make it yourself, because it is very simple. Besides that, it's approaching Halloween, and what could be better than pumpkins during this period? Not in the mood for carrot pumpkin soup? Take a look at my other delicious soup recipes.
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I admit, if you buy a whole pumpkin to chop yourself into pieces, it might be quite a struggle. So don't! In all the hustle and bustle of family life, I just opt for the simple solution… pumpkin pieces from a bag. Organic pumpkin pieces from Albert Heijn that is! After all, you also have to give yourself something 😉 .
This leaves you extra time for other things. Handy for me and of course for you too! We don't all have to reinvent the wheel ourselves, do we? Not even with this carrot pumpkin soup.
Cooking is fun, but it gets even more fun when it doesn't take a lot of time and is still tasty and healthy, doesn't it? For us in the family, soup is the pre-eminent way to eat a good, healthy, filling meal. The kids also love it, so it's on the schedule at least once a week.
And these kinds of stuffed soups are really enough for dinner. Throw another nice sandwich in the oven if you think the soup won't be enough, but I guarantee you won't really need it.
Making the carrot pumpkin soup was a try out, the first time with a 'tint'. I've tried to give it a twist through the garnish. My teenager and minime weren't very happy with that, so I just served the garnish 'separately' 😉 . In any case, it gave the soup an extra touch for us, so definitely worth a try!
I start by chopping up the carrots. I put them together with the pumpkin pieces in a bowl with some olive oil, garlic, salt and pepper and put this in the oven at 180° for 30 minutes. Stir after 15 minutes to prevent burning.
You can also cook the pumpkin and carrot immediately (and then a little longer), but by putting them in the oven first, the flavor comes out much better and it all gets a bit sweeter, mmmm.
While the onion, peeled ginger and pitted chili pepper are chopped, sauté them gently in a large pan with some butter or olive oil. That gives a delicious taste to your carrot pumpkin soup.
Tip:Only hold the pepper on the outside to avoid tearing eyes if you accidentally put your finger in your eye 😉 .
Want to learn how to cook? Check the cooking course by the Cooking University for more information .
When the carrot and pumpkin have been in the oven for about 30 minutes, you can add them to the pan that contains the onion mixture. Stir briefly, add the water and stock cubes and bring to the boil. Let it boil gently for about 10 minutes.
Meanwhile, roast the pumpkin seeds in a pan with a little olive oil (and possibly a bit of garlic) and put the goat cheese balls under the grill.
Finally, puree the soup with the immersion blender and add some salt and pepper to taste. Your carrot pumpkin soup is ready!
Are you more into the videos? Check out the preparation in a video I made for you:
Have you ever eaten carrot pumpkin soup? If so, then you know that this soup almost always remains a bit 'lobed'. There's nothing wrong with that at all, but you might have to get used to it a bit, you could. In any case, stir well before scooping so that the 'thicker' from the bottom also comes into the soup bowl.
You garnish at the end. Sprinkle some roasted pumpkin seeds and the grilled goat cheese balls through the soup. Yum!
Enjoy your meal!
You can find other tasty soup dishes for this time of year here:
