Pumpkin and carrot soup

Halloween is gone, tons of pumpkin are still with us.  This is the perennial experience… This year I gave in and cooked the soup. I read a bit, experimented a bit, and the result is already gone.. i did not have a chance to take a picture.. Perhaps next year?

These ingredients produced almost 2.5 l of soup:

  • Roughly 750 g of pumpkin (in its already peeled and clean state)
  • 5 sizeable carrots
  • 1 large cooking apple
  • 2 onions
  • 4 tbsp olive oil
  • 250ml  water
  • 750ml broth (this time it was home made chicken stock)
  • 1 tbsp mild curry powder (to stimulate flavour)
  • 1 tsp of hot curry powder (out of concern for some of my guests, stopped at 1 tsp)
  • 150ml sour cream
  • Salt and pepper to taste
  • 1/2 lemon juiced
  • a handful of raw pumpkin seeds
  • a handful of roasted pumpkin seeds.
  1. If using frozen supplies of the broth, take it our of the freezer.
  2. Dice the pumpkin,  carrots and onion into rough cubes.
  3. Large pot with the oil on medium heat, let it warm up.
  4. Drop the chopped vegetables and fry gently for five minutes, stirring occasionally.
  5. In the meantime chop the apple (no need to peel it.. just t\remove the core and seeds).
  6. When you think the vegetables are warm and covered in oil, add the raw pumpkin seeds, curry powder, apple and water. Fry for a few minutes. I really wanted to see the pumpkin soften a bit.
  7. Add the stock and let it all simmer until things are cooked. It took me a good 20-30 minutes, perhaps because the stock,when added, was not completely thawed.
  8. Mashed the soup as thoroughly as possible  with the hand blender . It did nor quite cream the liquid, but mashed it sufficiently to pretend it was creamed, For a moment I considered straining it and applying some further mashing mechanism, but decided against it. It had an interesting character as it was.
  9. Finally, added the cream and give it a good stir.
  10. Tasted, add a pinch of salt and pepper and lemon juice.
  11. At this point i had to let it cool of and reheated later, but all worked well.

When  serving the hot the soup i provided roasted pumpkin seeds as optional garnish..

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