Pumpkin Carrot Soup Recipe

This easy French Pumpkin Carrot Soup recipe (soup joumou) is one you’ll definitely want on hand! Thick and creamy while still super healthy, it’s a foolproof dish for any frosty fall evening.

Course Main Course

Cuisine French, Haitian

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings People

Calories 724kcal

Author Savory Thoughts

Equipment

Dutch Oven

Ingredients

1 Tbsp. Olive Oil
1 Pumpkin About 2 lbs. Reserve the seeds
6 Carrots Peeled and cut
3 Russet Potatoes Peeled and cut
3 Garlic Cloves
⅓ Cup Fresh Parsley
6 Fresh Thyme Sprigs
Kosher Salt To taste
1 Tsp. Ground Black Pepper
2 Qt. Water Or Vegetable Stock
⅓ Cup White Wine Vinegar
¼ Cup Heavy Cream
Roasted Pumpkin Seeds For Garnish Optional
Fresh Parsley For Garnish Optional
French Bread For Serving Optional
Crème Fraiche (Sour Cream) For Serving Optional

Toasted Pumpkin Seeds

1 Tsp. Olive Oil
Pumpkin Seeds From Pumpkin
1 Tsp. Paprika
Salt And Pepper To Taste

Instructions

French Pumpkin Soup Cooking Method

Peel pumpkin and remove seeds Set the seeds aside to roast or discard.
Cut the pumpkin, potatoes, and carrots as mirepoix (medium sized). Wash and drain. Set aside.
Heat a casserole or Dutch oven and add the olive oil. Next add the pumpkin, carrots, garlic, onions, potatoes.
Then add the herbs, salt and pepper to taste. Water and vinegar.
Cover and bring to boil. Reduce the heat to medium and cook until all of the vegetables are soft. This process should take about 45 minutes to 1 hour.
Use an immersion blender to blend the ingredients to form the soup. If you do not have an immersion blender, then transfer the ingredients and the liquid to a high quality blender and blend until smooth.
Add in the creamer and stir to combine.
Pour it into a bowl, make quenelle with Crème Fraiche (sour cream).
Top with additional chopped parsley and pumpkin seeds to garnish and enjoy.

How To Pan Toast Pumpkin Seeds

Remove the seeds from the pumpkin and gunk. Rinse and drain.
In a large skillet, add 2 teaspoon olive oil.
Once the oil has heated, then add the seeds. Roast until golden brown or to desired doneness. Season with salt and pepper and paprika. Serve and enjoy.

Video

Notes

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Calories are estimated per serving.

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Nutrition