No I do not take such lovely photos, I made this recipe last night and forgot to take a picture, face palm.
So if you know me personally you know I’ve been counting down the days until the cooler weather comes but sometimes a girls gotta do what a girls gotta do and bring the cooler weather to me. I turned down the air conditioning, turned up the Celtic music, lit some autumny candles and then cooked me up a nice pot of pumpkin soup. Served with the bread this soup definitely is a meal in itself.
I alternate between carrots and sweet potatoes depending on what I have on hand, once cooked you wouldn’t notice the difference in taste. I like it on the sweeter side so I add brown sugar to cut the heat from the curry.
Pumpkin Carrot Soup
This soup is velvety smooth and delicious, and a great autumn recipe.
Total Time Yield Level
Prep 20 min Makes 4-6 Servings Easy
Total 50 min
2 Tbsp butter
1 large onion, chopped
1 lb peeled, roughly chopped carrots, or 2 large sweet potatoes
1 -15 ounce can puréed pumpkin
1 -1/2 Tbsp curry powder
1 Tsp ground clove
2 Tsp ground cinnamon
1 Tsp ground ginger
1 Tsp ground nutmeg
2 cups chicken stock
2 cups milk
3 Tbsp brown sugar or to taste (to cut the heat of the curry)
2 large French crusty bread
Heat butter in a large stock pot over medium-high heat. Add onion and cook for 5 minutes, then spices and cook one minute more. Pour the chicken stock into the pot – along with the milk, brown sugar and puréed pumpkin, and bring to a boil. Turn the heat to low and simmer for 20-30 minutes, until carrots are easily pierced with a fork. Remove from heat.
Using a food processor, purée in batches until smooth. Cut the French bread on the diagonal for dipping!
For a print off of the recipe click on the link below!