Are you ready to transform your kitchen into a cozy culinary haven? This incredible Savory Pumpkin Potato and Carrot Soup is about to become your new cold-weather obsession! Imagine a velvety, rich soup that combines the earthy sweetness of pumpkin with hearty potatoes and carrots, creating a symphony of flavors that will warm you from the inside out. Whether you're looking to impress dinner guests or simply treat yourself to a luxurious meal, this recipe promises to deliver comfort, nutrition, and pure deliciousness in every spoonful.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can pumpkin puree
- 2 potatoes, peeled and diced
- 2 carrots, diced
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup cream
- 1 tsp nutmeg
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 can of pumpkin puree, 2 peeled and diced potatoes, 2 diced carrots, 1 chopped onion, 2 cups of vegetable broth, 1 cup of cream, 1 teaspoon of nutmeg, and salt and pepper to taste.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
- Next, add the diced potatoes and carrots to the pot. Stir well to combine with the onions and cook for an additional 5 minutes, allowing the vegetables to soften slightly.
- Pour in the 2 cups of vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes and carrots are tender.
- Once the vegetables are cooked, stir in the can of pumpkin puree and the teaspoon of nutmeg. Mix well to combine all the ingredients. Allow the soup to simmer for another 5 minutes to let the flavors meld together.
- After simmering, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
- Return the pot to low heat and stir in the 1 cup of cream. Mix thoroughly and heat the soup gently until warmed through, but do not bring it to a boil. Taste the soup and season with salt and pepper according to your preference.
- Once seasoned, remove the soup from the heat. Ladle the savory pumpkin potato and carrot soup into bowls. You can garnish with a sprinkle of nutmeg or a drizzle of cream for an elegant touch.
- Serve hot and enjoy your delicious and comforting soup, perfect for a cozy meal!
Tips
- Choose Fresh Ingredients: While this recipe uses canned pumpkin puree, selecting fresh, high-quality vegetables will enhance the overall flavor of your soup.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot. If you prefer, a standard blender works too – just be careful when transferring hot liquids.
- Cream Consistency: Add cream at the end and heat gently to prevent curdling. Stir continuously to maintain a smooth, silky texture.
- Seasoning Secrets: Taste and adjust seasoning gradually. The nutmeg adds a warm, subtle depth, but don't overdo it – a little goes a long way.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance. Store in an airtight container in the refrigerator for up to 3-4 days.
- Garnish Options: Elevate your soup with toppings like toasted pumpkin seeds, a swirl of cream, fresh chives, or a sprinkle of crispy bacon for extra texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
