Pumpkin and carrot soup

AuthorGuido BoschettiDifficultyBeginner
Yields1 Serving
Prep Time20 minsTotal Time1 hr 15 mins
 400 g Carrots
 12 kg Pumpkin
 60 g Shallot
 80 g Sour cream
 20 g Pumpkin seeds
 Salt to taste
 Black pepper to taste
 40 g Extra virgin olive oil
 1 l Water
 Sage 2 sprigs
 Thyme 2 sprigs
 Rosemary 2 sprigs
1

To create the pumpkin and carrot soup, you can start by cleaning the pumpkin. Using a knife, remove the skin, then divide it in half and with a spoon take the seeds inside. Cut the pumpkin first into slices and then into cubes, resulting in about 850 g. Pass the peeled carrots and cut them into thick slices about 1.5 cm.

2

Prepare the bunch of herbs by tying sage, thyme and rosemary with a piece of string. Cut the shallot into slices and transfer them into a pan where you have already poured the oil. Add the aromatic herbs and let everything brown over a low flame for about 10 minutes.

3

Then remove the aromatic sprig and add both the pumpkin and carrots. Adjust the salt and let it cook together and stir occasionally for 5 minutes.
Pour in the water, cover with a lid and leave to cook for about 40 minutes. In the meantime, toast the pumpkin seeds too: transfer them to an oven dish and bake at 190° until they are well browned, then set aside for about 15 minutes.

4

As soon as both pumpkin and carrot are cooked, turn off the heat and blend everything with an immersion mixer until you get a smooth and homogeneous cream.
Serve the soup and garnish the dish with a spoonful of sour cream, pumpkin seeds and a pinch of black pepper. Taste your velvety carrot and pumpkin soup while it is still hot.

Ingredients

 400 g Carrots
 12 kg Pumpkin
 60 g Shallot
 80 g Sour cream
 20 g Pumpkin seeds
 Salt to taste
 Black pepper to taste
 40 g Extra virgin olive oil
 1 l Water
 Sage 2 sprigs
 Thyme 2 sprigs
 Rosemary 2 sprigs

Directions

1

To create the pumpkin and carrot soup, you can start by cleaning the pumpkin. Using a knife, remove the skin, then divide it in half and with a spoon take the seeds inside. Cut the pumpkin first into slices and then into cubes, resulting in about 850 g. Pass the peeled carrots and cut them into thick slices about 1.5 cm.

2

Prepare the bunch of herbs by tying sage, thyme and rosemary with a piece of string. Cut the shallot into slices and transfer them into a pan where you have already poured the oil. Add the aromatic herbs and let everything brown over a low flame for about 10 minutes.

3

Then remove the aromatic sprig and add both the pumpkin and carrots. Adjust the salt and let it cook together and stir occasionally for 5 minutes.
Pour in the water, cover with a lid and leave to cook for about 40 minutes. In the meantime, toast the pumpkin seeds too: transfer them to an oven dish and bake at 190° until they are well browned, then set aside for about 15 minutes.

4

As soon as both pumpkin and carrot are cooked, turn off the heat and blend everything with an immersion mixer until you get a smooth and homogeneous cream.
Serve the soup and garnish the dish with a spoonful of sour cream, pumpkin seeds and a pinch of black pepper. Taste your velvety carrot and pumpkin soup while it is still hot.

Pumpkin and carrot soup