Happy fall! Can you believe that it's here already, or
should I say finally? Of course, you can't prove it by me, it is still hovering
around 90 degrees here, much to my annoyance, but my interest in fall foods and
suitable decor continues.
Over the weekend I was in such a mood for a spicy,
warming, autumnal soup. I didn't want to make all of them, so decided to make
one pot by combining my favorite carrot soup recipe with my favorite pumpkin
soup recipe, and I ended up with Curried Carrot and Pumpkin Soup, my new
favorite seasonal soup!
This is very easy to make, takes little time, and can be
made vegetarian by substituting the chicken stock with vegetable stock. I'm
guessing that it would taste amazing using corn stock, and I may just give this
a try a bit later in the season.
Curried Carrot and Pumpkin Soup
1 tablespoon olive oil
2 tablespoons butter
1 /2 medium onion, chopped
1 bunch scallions, chopped (white and green parts)
1 pound baby carrots
4 cups homemade chicken stock
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
2 tablespoons dark brown sugar
2/3 cup solid pack pumpkin (not pumpkin pie filling)
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add seasonings and stir well. Stir in chicken stock, bring 4 to a boil, cover and cook until carrots are very tender, about 15-20 minutes. Remove from heat and stir in pumpkin. Using an immersion blender or food processor, process soup until smooth and carrots are fully pureed. This soup can be made as much as three days prior to serving. The favors just get richer and more intense.
2 tablespoons butter
1 /2 medium onion, chopped
1 bunch scallions, chopped (white and green parts)
1 pound baby carrots
4 cups homemade chicken stock
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
2 tablespoons dark brown sugar
2/3 cup solid pack pumpkin (not pumpkin pie filling)
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add seasonings and stir well. Stir in chicken stock, bring 4 to a boil, cover and cook until carrots are very tender, about 15-20 minutes. Remove from heat and stir in pumpkin. Using an immersion blender or food processor, process soup until smooth and carrots are fully pureed. This soup can be made as much as three days prior to serving. The favors just get richer and more intense.
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My oh my, this looks delicious. I love that this recipe has combined both carrots and pumpkins. Your plating and photos look amazing. I will definatley try this recipe.
ReplyDelete
ReplyDeleteOh my, I'm craving this soup right now. It looks yummy and the evening is cold around here.
Thank you dear Patti. Pinning it!
Have a lovely weekend.
FABBY
This looks so good and so perfect for the cooler weather.
ReplyDeleteHope things are good in your world...xoxo