This Pumpkin, Sweet Potato And Carrot Soup is the most delicious soup for the winter and autumn. It’s warming and comforting and everything that you need on a cold day. It’s served with delicious and cruspy homemade croutons and mixed seeds.
Pumpkin is the protagonist of autumn! With its warming orange colour and its sweetness, everyone loves it. I’m certainly one of those people. I find it so delicious and I use it in so many different recipes, from pancakes to gnocchi to risotto to pies.
Today I’m pairing it with sweet potato and carrot, that are also sweet, and some spices that give it all the flavour. This soup is very versatile, it’s perfect as a main dish, with some homemade croutons, as a side dish or also as an appetiser for a dinner.
What ingredients you need for this pumpkin, sweet Potato and carrot soup:
The star of this soup is pumpkin! You will also need:
- Carrots
- Sweet potato
- Onion and garlic
- Vegetable stock
- Canned coconut milk (optional)
- Herbs: oregano, rosemary
- Spices: allspice, cinnamon
- Olive oil
- Seeds
With this soup comes with homemade corotuns. There is no reason to buy corotons at the store, they are so easy and quick to make! It is also a great way to use up stale bread if you have some! For the croutons you need:
- Bread
- Olive oil
- Rosemary, salt, pepper
Did you make this recipe?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Get the recipe below!
Pumpkin, Sweet Potato And Carrot Soup
Equipment
- Blender or hand blender
- Pan
- Oven
Ingredients
- 450 g pumpkin/ butternut squash
- 2 medium sweet potatoes around 260 g
- 2 carrots
- 1 white onion
- 1 garlic clove
- 200 ml vegetable stock
- 2 tbsp coconut milk
- 1/2 tsp all spice
- 1 tsp oregano
- a pinch of cinnamon
- 1 tbsp Olive oil
- Mixed seeds
- salt and pepper to taste
Croutons
- 2 slices bread
- 1 tbsp olive oil
- 1/2 tsp rosemary,salt, pepper
Instructions
- First, chop the onion and garlic. Then heat up a tbsp of olive oil in a saucepan, add garlic and onion and sauté until soft. Now add the spices (allspice, cinnamon) and leave for 1 minute, stirring often. In the meantime, chop the vegetables in small cubes/slices, so they will cook faster. I recommend using a peeler to remove the skin of the pumpkin, instead of a knife, I find it so much easier and safer. When ready, add the pumpkin, sweet potato and carrot to the pan and fry for a few minutes. Then add vegetable stock until the vegetables are submerged, add coconut milk, season to taste with salt pepper and oregano and let cook for 10/15 minutes or until the ingredients are soft (check with a fork). In the meantime prepare the croutons.
- Preheat the oven to 190C. Cut the bread in 1 cm thick cubes. Transfer to a baking tray with baking paper, drizzle with olive oil and rosemary, or your preferred herb. and salt and pepper. Mix well to coat then bake in the oven at 190C for around 5 minutes until crispy! When the vegetables in the pan are soft, transfer to a blender or use a hand mixer to blend until smooth. Pour into bowls, sprinkle with olive oil, mixed seeds and your homemade croutons.
Notes
Nutrition
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