Pumpkin Soup with Potatoes and Carrots cover

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Pumpkin Soup with Potatoes and Carrots

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Ingredients

Warning0 allergens identified

Pumpkin Soup with Potatoes and Carrots

10 ounces Hokkaido pumpkin

2 carrots

12 ounces potatoes

1 onion

1 clove garlic

2 teaspoons canola oil(alternatively vegetable oil)

1 vegetable bouillon cube(alternatively 2 teaspoons vegetable broth powder)

1 ½ cups water(depending on desired soup thickness)

⅓ cup heavy cream(alternatively soy cream, oat cream, or coconut milk)

salt and pepper(to taste)

Wash the Hokkaido pumpkin thoroughly, cut it in half, and scoop out the seeds. Cut 10–14 oz of the pumpkin flesh into roughly ½–¾ inch cubes. Wash or peel the carrots, cut them in half lengthwise, and slice them. Peel the potatoes and cut them into small cubes. Peel the onion and garlic clove and finely dice them.

Heat the oil in a pot. Add the diced onion and garlic with a pinch of salt and sauté until translucent. Add the pumpkin, carrots, and potatoes, crumble the bouillon cube over the pot, and cook the vegetables for 3–4 minutes, stirring occasionally.

Add the water to the vegetables and stir well. Reduce the heat, cover, and let the soup simmer gently for 25–30 minutes, until the vegetables are very tender.

Reduce the heat to low and carefully puree the soup with an immersion blender until smooth. Stir in the cream and season the soup with salt and pepper to taste.

Nutrition

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Tips & Tricks (5)

Roast Pumpkin Before Blending 🎃
Cut the Hokkaido pumpkin in half, roast it face-down at 400°F for 30-40 minutes before adding to the soup to concentrate its natural sweetness and nutty flavor, creating deeper complexity than boiling alone.
Layer Your Aromatics 🧅
Sauté onions until golden and caramelized before adding garlic, then add the vegetables in stages—this builds flavor depth and prevents garlic from burning while maximizing the umami base.
Temper Cream for Silkiness ✨
Add heavy cream by slowly whisking it into a ladleful of hot soup first, then pour back into the pot to prevent curdling and achieve a perfectly velvety, lump-free texture.
Finish with Nutmeg & Thyme 🌿
Add a pinch of freshly grated nutmeg and dried thyme in the final minutes of cooking to complement pumpkin's sweetness and add sophisticated aromatic notes that elevate the entire dish.
Blend in Batches for Better Texture 🌪️
Use an immersion blender on partially cooled soup in smaller batches, or transfer to a regular blender no more than two-thirds full to achieve smooth, creamy consistency without overworking the soup.