Autumn carrot and pumpkin soup - perfect for Halloween
Enjoy a taste of autumn with our 'Autumn Pumpkin and Carrot Soup.' It's a warm and comforting dish perfect for the season
Servings 4people
Prep Time 25 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr25 minutesmins
Ingredients
800gpumpkin
2large-sized carrots
1celery stalk
1onion
3clovesgarlic
1chicken or vegetable stock cube
1tbspfresh or dried thyme
1/2tspground black pepper
olive oil
OPTIONAL
1cupmushrooms
1tbspchopped parsley
1/2onion
1tspsugar
20gof butteror oil
Instructions
PUMPKIN
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.
SOUP
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.
MUSHROOMS
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.
Notes
The calorie counts provided are approximate and can vary based on the specific ingredients used and portion sizes. It's essential to consider individual dietary needs and preferences when assessing the nutritional content of the dish.