Print

Apple, Carrot, Pumpkin Soup Recipe

Apple, Carrot, Pumpkin Soup Recipe
Print Recipe

★★★★★

4.8 from 8 reviews

A comforting and delicious Apple, Carrot, Pumpkin Soup that blends sweet and savory flavors with creamy goat cheese, perfect for a cozy meal. This soup is made from roasted pumpkin, fresh carrots, aromatic spices, and a touch of maple syrup, finished with heavy cream for richness and a smooth texture.

Ingredients

Scale

Vegetables and Fruits

  • 1 medium pie pumpkin, or 2 cups (480 ml) pumpkin puree
  • 1 small onion, diced (about 1/2 cup [75 g])
  • 6 cloves garlic, minced
  • 3 medium carrots, peeled and diced (about 1 cup [126 g])
  • 1 medium baking potato, peeled and diced (about 1 cup [159 g])

Seasonings and Spices

  • 2 tbsp (16 g) grated ginger
  • 1 tbsp (15 ml) maple syrup
  • 3 tsp (12 g) kosher salt
  • 1 tsp ground black pepper
  • 2 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • Pinch of red pepper flakes

Liquids and Dairy

  • 2 tbsp (30 ml) olive oil
  • 4 cups (960 ml) chicken or vegetable broth
  • 1/2 cup (120 ml) heavy cream
  • 4 oz (113 g) goat cheese

Instructions

  1. Roast the Pumpkin: If using fresh pumpkin, preheat oven to 350° F (177° C). Line a baking sheet with parchment paper. Cut the pie pumpkin in half, scoop out seeds, then place flesh side down on the sheet. Roast for 50-60 minutes until soft and separating from the skin. Cool slightly, scoop out the flesh, and puree it using a food mill or blender. Set aside.
  2. Sauté Aromatics and Vegetables: Heat olive oil in a large pot over medium heat until shimmering. Add diced onion and minced garlic; cook until softened (about 5 minutes). Add diced carrots, potato, and grated ginger; cook for another 5 minutes until slightly softened.
  3. Season and Simmer: Add maple syrup, kosher salt, black pepper, dried oregano, ground cinnamon, and red pepper flakes. Stir to coat vegetables evenly. Pour in broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes until carrots and potatoes are tender.
  4. Puree the Soup: Transfer soup in batches to a blender or food processor and puree until smooth. Return pureed soup to the pot and stir in the pumpkin puree. Bring the soup back up to a boil.
  5. Finish and Serve: Remove soup from heat and stir in heavy cream and goat cheese until melted and well combined. Serve hot with crusty bread for dipping.

Notes

  • You can substitute canned pumpkin puree if fresh pumpkin is unavailable.
  • For a vegan version, replace heavy cream and goat cheese with coconut cream or vegan cheese alternatives.
  • Adjust the amount of red pepper flakes for preferred spice level.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Save pumpkin seeds for roasting as a crunchy snack.

Nutrition

Keywords: pumpkin soup, carrot soup, creamy soup, fall recipes, autumn soup, healthy soup, roasted pumpkin, easy soup recipe

Find it online: https://lucabites.com/apple-carrot-pumpkin-soup-recipe/