Creamy pumpkin and carrot soup

Perfect for the cold season, the pumpkin and carrot soup is simple to prepare and can also be frozen. Here is our recipe.

The color of autumn is orange, at least in our opinion. The leaves are tinged with a thousand shades but above all the pumpkin is starting to arrive. Perfect for making an almost infinite number of recipes ranging from appetizers to desserts, as well as being low-calorie and therefore suitable for those who are following a diet, it is perfect for making delicious creams and velvety soups without adding potatoes . This is how we made the velvety pumpkin and carrot soup: a few seasonal ingredients, some aromatic herbs and some croutons.

The sweet flavor of these two vegetables can be balanced by some ingredients added at the end of cooking such as sour cream or spreadable cheese such as crescenza or stracchino, put in the form of quenelles. Let's see all the steps to make it happen.

How to prepare the recipe for velvety pumpkin and carrots

1. First clean all the vegetables . We recommend using the easier-to-clean butternut squash, but any variety will do. After peeling the pumpkin and removing the seeds, cut the pulp into 2cm pieces . Also peel the carrot and cut it into slices. Coarsely chop the shallot.
2. Heat the oil in a pan and brown the shallot for a few minutes without browning it. Add pumpkin and carrots , rosemary, sage, a pinch of coarse salt and cover slowly with water or broth.
3. Start cooking, calculating approximately 25-30 minutes of cooking time after it comes to the boil. If the liquid dries too much you can add more.
4. Once the vegetables are tender, remove the aromas and blend directly with the immersion blender in the pot.
5. Adjust the consistency of the pumpkin and carrot cream: if it is too liquid, put it back on the heat at high heat to reduce it, if it is too thick, add broth a little at a time.
6. Distribute on plates and complete as desired with croutons , toasted pumpkin seeds or with a drizzle of raw oil and freshly ground pepper .

Due to its natural sweetness, this velvety soup can be enriched with a spoonful of sour cream or accompanied with a quenelle of creamy cheese such as Philadelphia, crescenza or stracchino which, with their acidic flavour, balances the dish.

We also leave you the recipe for pumpkin cream soup , also excellent plain.

Conservation

The carrot and pumpkin velouté can be kept in the refrigerator, well covered, for 2-3 days. It is also possible to freeze it, preferably already portioned. It will keep for up to 3 months.

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