in Soup Recipes

Carrot and pumpkin soup

updated

Spread the love

Ingredients for 4 servings:

  • 700 g carrot(s)
  • 500 g pumpkin flesh
  • 1 cm ginger
  • 1 liter vegetable broth
  • 2 oranges
  • curry powder
  • Salt and pepper, white
  • chili powder
  • 4 tbsp sour cream
  • Chives, in rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a quick autumn soup

Peel and slice the carrots. Dice the pumpkin. Peel and dice the ginger. Simmer the carrots, pumpkin, and ginger in the boiling vegetable broth for about 15 minutes, until the vegetables are soft. Then puree thoroughly with a hand blender. Squeeze the oranges and add the juice to the soup. Season the soup with salt, curry powder, chili powder, and white pepper and let it simmer for about 5 minutes. Just before serving, stir in the sour cream or serve each bowl with a tablespoon of sour cream. Sprinkle the soup with chives.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken noodle salad

Salt roast