Creamy Pumpkin & Carrot Soup
by Ana
Prep Time20 minsCook Time40 minsServings4 servings
A velvety, comforting soup made with roasted pumpkin and sweet carrots, topped with parmesan, cream, and toasted pumpkin seeds.
This creamy pumpkin and carrot soup is the ultimate cozy autumn comfort food. The rich roasted sweetness of the squash paired with vibrant carrots and savory parmesan creates a luxurious texture and deep flavor profile that feels like a warm hug on a chilly day.
Ingredients
Recommended Tools
- Baking sheet
- Large pot or Dutch oven
- Immersion blender or standard blender
Instructions
- Preheat the oven to 200°C (400°F). Place the halved butternut squash and garlic cloves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for 35-40 minutes until the squash is tender and caramelized.
- Meanwhile, in a large pot, sauté the chopped carrots with a splash of olive oil for about 5-7 minutes until slightly softened.
- Scoop the roasted pumpkin flesh away from the skin and add it to the pot along with the roasted garlic and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes so the flavors meld together.
- Blend the soup using an immersion blender until completely smooth and velvety.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot in rustic bowls, generously topped with freshly grated parmesan cheese, a swirl of heavy cream, toasted pumpkin seeds, and fresh thyme.