Now that Thanksgiving has passed, we can totally focus on Christmas without feeling guilty (not like we felt guilty for celebrating). This soup would have been perfect for Thanksgiving. In fact, it was perfect when I served it four years ago for family get together. It only just occurred to me that I never shared the recipe with you guys! So I made it again and it surely didn’t disappoint!
Roasting the pumpkin instead of boiling releases a lovely rich flavour, but if you want to boil it you can achieve a lovely result as well. The key is to blend it well until it’s like velvet, and to taste and season.
I like to add carrots to enhance the colour and to give a further sweetness (it most certainly doesn’t take over the pumpkin flavour). The spices complement the vegetables, without being overpowering. I recommend using small, sweet pumpkin varieties with a thick flesh and a fairly small seed cavity, such as the Sugar Pie, Baby Bear or Cheese pumpkin. Field pumpkins have a fibrous flesh that is not good for cooking. Instead of pumpkin, you can use butternut squash.
This pumpkin soup is yummy, creamy, and so velvety-smooth. There’s nothing quite like pumpkin soup to warm up wet or cold days.
Pumpkin and Carrot Soup with Crispy Bacon and Rosemary
Note. This soup can be made in advance if needed. It always tastes better the next day too (keep leftovers in the fridge).
2 lbs / 900 gr pumpkin, peeled, deseeded, cut into ½-inch pieces
1 lbs / 453 gr carrots, peeled, cut into ½-inch pieces
4 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, crushed
1 tablespoon mustard
2 tablespoons garlic and pepper seasoning
1 cups vegetable stock (if you don’t have vegetable, chicken works just fine)
1 cup water
Preheat oven to 400°F (200°C) and place a rack in the middle.
Line a large baking sheet with parchment paper. Place pumpkin and carrot pieces on the lined baking sheet. Drizzle over 2 tablespoons of oil and 1 tablespoon garlic and pepper seasoning and toss to coat.
Roast for 30-35 minutes or until golden and tender.
In the meantime, heat remaining two tablespoons of olive oil in a large saucepan over medium heat.
Add onion, a pinch of garlic and pepper seasoning and cook, stirring every now and then for 15 minutes, until soft and translucent.
Add garlic, and mustard. Cook for 2 minutes, until fragrant.
Add roasted pumpkin and carrot pieces and give a good stir. Add vegetable stock, water, and bring to a boil.
Reduce to a simmer, cover with a lid and cook for 15 to 20 minutes. Turn off the heat and let cool for 15 minutes.
Using an immersion blender, puree the soup until smooth (alternatively transfer the pumpkin mixture in batches to the jug of a blender). Adjust the seasonings with salt and pepper. Add more stock if needed to reach the desired consistency.
Divide soup among soup bowl, top with crispy bacon bits and rosemary and serve.
Serve this soup with a a side salad and croutons for a filling meal! What are your favourite winter soups to eat? Try these soups below for a wide variety to soups to warm up with this winter!