Dinner
Creamy Pumpkin and Carrot Soup
A creamy and comforting velouté, perfect for autumn evenings. Pumpkin and carrots combine to create a mild and flavorful soup, naturally gluten-free and vegan.
Total time: ⏱ 35 min🍽 4 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
Bowl of pumpkin and carrot velouté, garnished with pumpkin seeds, fresh parsley and a drizzle of plant-based cream.
Ingredients
- 1 pumpkin (about 1 kg)
- 2 large carrots
- 1 onion
- 2 cloves of garlic
- 1 liter of vegetable stock
- 200 ml of coconut milk preserve
- 2 tbsp of olive oil
- Salt and freshly ground black pepper
- Garnishings: pumpkin seeds, fresh parsley, drizzle of coconut cream
Preparation steps
- Wash the pumpkin, cut it in half and remove the seeds. Cut the flesh into cubes (no need to peel it). Peel and dice the carrots, onion and garlic.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft.
- Add the pumpkin cubes and carrots. Cook for 5 minutes, stirring.
- Pour in the vegetable stock, bring to the boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are very tender.
- Remove from the heat. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender.
- Stir in the coconut milk, salt and pepper. Reheat gently without boiling.
- Serve hot, garnished with pumpkin seeds, fresh parsley and a drizzle of coconut cream.
Chef’s tip
For a deeper flavor, you can roast the vegetables in the oven at 200°C (400°F) for 25-30 minutes before adding them to the broth.
