Creamy pumpkin soup : a perfect way to keep warm during the cold autumn and winter seasons. Made with pumpkin, sweet potato and carrots , this soup is both tasty and filling
After recently trying out a new and rather delicious Pumpkin Pie-Flavoured Smoothie recipe, I had plenty more of pumpkin left, which I decided to turn into a tasty, creamy soup.
Sweet potatoes and carrots go perfectly well with the pumpkin’s colour and flavour, as well as adding more overall texture to the soup.
Recipe is both vegetarian and vegan-friendly.
The pumpkin soup can be enjoyed on its own or with wholemeal bread or crackers.
- 700 g of pumpkin , peeled, de-seeded and cut into chunks
- 2 large sweet potatoes, peeled and chopped
- 3 carrots, chopped
- 1 onion, finely chopped
- 1 ltr of water
- 4 tbsp of olive oil
- Salt and ground black pepper, to taste
- Parsley, to garnish
Heat the oil in a large saucepan and add the finely chopped onion. Cook until soft and golden in colour.
Add the pumpkin chunks, sweet potatoes and carrots and cook for 8-10 mins, stirring occasionally.
Pour in the water, season with salt and pepper and bring to the boil. Once boiling, cover the pan and gently simmer for about 20 minutes until pumpkin is very tender.
Purée the soup mixture with a hand blender or in a food processor, and transfer back into a clean pan. Adjust seasoning if needed.
Serve warm, garnished with parsley.