Creamy Pumpkin and Carrot Soup
Creamy Pumpkin and Carrot Soup

Creamy Pumpkin and Carrot Soup

Vellutata di Zucca e Carote

It's October, autumn is here, winter is not far away and warming winter soups are ideal, either with crusty bread for lunch or as a starter to your main course. Pumpkins, and other types of squash, are ripe, ready and perfect for this time of year.

Ingredients:

  • 1.2kg pumpkin
  • 400g carrots
  • 40ml extra virgin olive oil
  • 2 sprigs sage
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 60g brown onions
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 litre water
  • 80ml single cream (or yogurt if you prefer)
  • 20g pumpkin seeds

Method:

  1. Remove the peel of the pumpkin with a knife.
  2. Cut the pumpkin in half and scoop out the seeds with a spoon.
  3. First cut the pumpkin into slices and then into cubes.
  4. Top and tail the carrots, peel if necessary and cut into rings around 1.5cm thick.
  5. Wash the sprigs of sage, thyme and rosemary, then tie them together with kitchen string.
  6. Pour the oil into a pan and place over a low heat.
  7. Slice the onion and add it to the pan.
  8. Add the herbs and leave to brown for around 10 minutes.
  9. Remove the herbs and add the pumpkin and carrot to the browned onion.
  10. Season with salt and pepper, to taste, and cook for 5 minutes, stirring if necessary.
  11. Pour the water into the pan with the vegetables and bring to the boil.
  12. Turn the heat down, place a lid on the pan, and simmer for around 40 minutes. 13. In the meantime, toast the pumpkin seeds until they are golden. Set aside.
  13. As soon as the pumpkin and carrots are cooked, turn off the heat and leave to cool slightly.
  14. Blend in a food processor to make a smooth and creamy consistency.
  15. Return the mixture to the pan and reheat.
  16. Gently stir through the cream (or yogurt) until completely blended into the mixture.
  17. Ladle the soup into bowls, sprinkle with the toasted pumpkin seeds and more black pepper, serve immediately.

This soup will keep in the fridge for a couple of days and will freeze for a month as long as you omit the cream. This can be added when you reheat the soup at a later date.