Pumpkin soup with carrots and sweet potatoes

Votes: 10

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 271, total fat 10 G., saturated fats 3.5 G., proteins 7 G., carbohydrates 43 G., fiber 7.5 G., cholesterol 10 mg, sodium 275 mg, sugar 16 G.

This creamy soup is a delicious first course or appetizer to serve at a holiday dinner. It's also a smart way to use up roasted vegetables after the holidays. The combination of three orange vegetables—squash, carrots, and sweet potatoes—will infuse your fall diet with vibrant colors and flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Creamy soup

2 tbsp. l. olive oil
2 tablespoons butter
1–2 tablespoons chipotle pepper puree in adobo sauce
1 tsp ground coriander, 1/3 handful
2 crushed cloves of garlic
1 tsp ground cumin, 1/3 handful
1 tsp paprika, 1/3 handful
2 onions, finely chopped
1 crisp apple, peeled and finely chopped
2.5 cm ginger root, finely chopped or grated
A little freshly grated nutmeg
A pinch of ground cinnamon
Salt and freshly ground black pepper
4 cups chicken broth + more as needed
About 1 tablespoon of honey
700 g of any pumpkin, peeled and finely chopped (or leftover baked pumpkin)
450 g organic carrots, peeled and chopped
2 large sweet potatoes, peeled and sliced
1 tbsp lemon or orange juice
Finely chopped red onion or green onion
Roasted pumpkin seeds

Side dishes

Crumbled fried Mexican chorizo sausage
Crème fraîche
Shredded smoked cheddar or smoked gouda
Chopped fresh parsley or cilantro

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin, carrot, sweet potato, ginger root, chipotle pepper, coriander, cumin, paprika, nutmeg, Orange juice, pumpkin seed

Cooking the dish according to the recipe:

In a soup pot, heat the olive oil over medium-high heat. Add the butter and melt. Add the chipotle peppers, coriander, cumin, paprika, garlic, onion, apple, ginger, cinnamon, and a pinch of nutmeg. Season with salt and pepper. Cook for 5 minutes, partially covered. Then add the broth, honey, pumpkin, carrots, and sweet potato. Simmer, covered, until the pumpkin is tender, about 30 minutes.
Blend the soup with an immersion blender or in a food processor in batches. Cool and refrigerate if making ahead. Reheat over medium heat and add 1 cup of broth or water if the soup is too thick.