As the leaves turn golden and the air carries a chill, it’s time to embrace the warmth and comfort of autumn. This autumn Carrot and Pumpkin Soup captures the essence of Halloween with its vibrant orange hue and is a delightful way to celebrate this spooky season. The earthy aroma of roasted pumpkin and the sweetness of carrots combine to create a velvety, comforting soup that’s perfect for a chilly evening.
Pumpkin is not only a symbol of the season but also a nutritional powerhouse. Rich in antioxidants and vitamins, it’s the very essence of vitality. Paired with carrots, this soup offers a wholesome dose of beta-carotene, promising a treat for your taste buds and a boost for your well-being.
- pumpkin – The cornerstone of this recipe, pumpkin is essential due to its rich, velvety texture and the unmistakable earthy sweetness it imparts. It’s the primary source of flavour and nutrition, contributing a beautiful orange hue and a delicate nuttiness to the soup.
- carrots – providing natural sweetness and a vivid orange colour. They partner with pumpkin to create a harmonious, nutrient-rich base.
- garlic – Roasted garlic is an indispensable ingredient that elevates the soup’s flavour. It offers a subtle, sweet undertone and adds complexity to the dish. Beyond its flavour, garlic is essential for its immune-boosting properties and the unique character it imparts to the soup.
- thyme – Thyme’s aromatic notes complement the natural sweetness of the pumpkin and carrots. Its presence adds depth to the soup, making it more than just a simple blend of vegetables. It harmonizes the various flavours and provides a gentle herbaceous undertone.
- celery – Its crispness and mild spiciness work in tandem with the other ingredients, creating a well-rounded and satisfying taste. It ensures that the soup is not overly sweet, achieving a harmonious balance.
- Pumpkin – Instead of pumpkin, you can experiment with sweet potato. Its natural sweetness and creamy texture make it a worthy substitute, adding a different but equally delightful dimension to your soup.
- Carrots – If you want to diversify the root vegetables in your soup, consider using parsnips, which have a slightly earthier flavour. You can even incorporate a combination of carrots, sweet potatoes, and parsnips for a rich and multi-dimensional taste.
- Thyme – For a fresh twist, you can substitute thyme with coriander. Both the leaves and seeds of coriander bring a unique, citrusy, and slightly spicy note to your soup. This change infuses a different layer of flavor into the dish while maintaining its character.
- Turmeric – To add a warm and earthy undertone to your soup, consider incorporating a pinch of turmeric. This spice not only enhances the colour but also brings its renowned anti-inflammatory properties to the mix.
- Chili – If you’re seeking a little kick, adding a touch of chili can provide the desired heat. Whether you prefer a subtle heat or a fiery punch, you can tailor the level of spiciness to your taste.
Cooking & Tips
The key to this recipe is in the roasting – let your pumpkin and garlic caramelize in the oven, infusing your soup with an unparalleled depth of flavour. Don’t rush this step; it’s the secret to making your soup extraordinary. When blending the ingredients, aim for a velvety consistency, adjusting water as needed. Be cautious with adding salt if you’re using chicken or vegetable stock since they already contain salt, ensuring your soup maintains a balanced flavor without becoming too salty.
If you’re incorporating mushrooms to enhance the flavour and presentation of your soup, ensure you fry them until all the liquid they release evaporates, resulting in a caramelized finish that brings an intense depth of flavour. Remember, these mushrooms are added at the end when serving, not to be blended with the soup, creating a visually striking orange-black Halloween presentation.
Presentation & Serving
For presentation and serving, there are couple of options: you can serve the soup chunky, preserving the hearty texture of the roasted pumpkin and cooked vegetables, or blend it until velvety smooth for a creamy indulgence. Pair your choice with homemade bread of your preference. To further enhance the Halloween-themed effect, consider using integral or brown bread croutons instead of mushrooms, adding the perfect orange-black contrast to this yummy pumpkin and carrot soup!
Autumn carrot and pumpkin soup – perfect for Halloween
- 800 g pumpkin
- 2 large-sized carrots
- 1 celery stalk
- 1 onion
- 3 cloves garlic
- 1 chicken or vegetable stock cube
- 1 tbsp fresh or dried thyme
- 1/2 tsp ground black pepper
- olive oil
- 1 cup mushrooms
- 1 tbsp chopped parsley
- 1/2 onion
- 1 tsp sugar
- 20 g of butter - or oil
- Cut the pumpkin into slices or wedges and remove the seeds. Place them on a greased baking tray, season with salt and pepper, and drizzle with oil.
- Put it in a preheated oven at 250°C. Bake for about 45 minutes until they soften and turn brown.
- During the last 20 minutes, remove and add whole garlic cloves and thyme sprigs, placing them to cover the pumpkin. Return to the oven.
- Once done, remove the garlic and set it aside, discard the thyme sprigs. Let it cool a bit, then use a spoon to separate the soft part of the pumpkin from the skin. Discard the skin.
- Sauté the onion in oil, add finely chopped celery and carrots cut into small pieces. Sauté for about 3 minutes.
- Add the pumpkin, stock cube, and pour in some water, 500-700ml. Let it come to a boil, then reduce the heat and simmer for another 5 minutes. Let it cool slightly, then transfer to a blender.
- Return to the pot and add salt to taste. Adjust the amount of water to achieve your desired soup thickness.
- As an optional addition to the soup, sauté finely chopped mushrooms with finely chopped onion in butter for about 3 minutes. Add a teaspoon of sugar and parsley. Sauté for about 2 minutes until the mushrooms darken and the onion caramelises.
- Add the fried mushrooms to the soup and season with black pepper. Serve with homemade bread.