Easy recipes for difficult days. Carrot-Pumpkin Soup.

All things Pumpkin.





I got beautiful pumpkins from my father-in-law. He works hard in his garden and harvests wonderful vegetables, fruits and nuts. I like autumn and for me that feeling starts when the pumpkins come around.


To be fair, that is not true. Pumpkins are vegetables from late summer. They come around when you can still enjoy those warm and comfortable summer evenings. The change of seasons is in the air but you can enjoy the feeling of relaxing in the late summer and slide very easily into autumn. The temperatures don’t drop suddenly and you get to enjoy the change of colors, you see the leaves and nuts fall. Food is getting more dense. We don’t eat too much light food as salads but turn to more dense food, like our beautiful pumpkin. Pumpkins make the bridge from those water-ful, light veggies like zucchinis and tomatoes from summer to the very dense cabbages, turnips and parsnips from the wintertime.


Pumpkins can become very big and we’ll need to get creative to use them up in a variety of ways. The first recipe is going to be a heart-warming carrot- pumpkin soup. It’s a movie of fall and its pumpkins.


Carrot-Pumpkin Soup.


What will you need?


1 kg of pumpkin, the star of the show! Peeled, deseeded and cut into small cubes.

2 carrots, the best supporting act, together with cilantro! Peeled and cut into pieces.

1 onion, the start and beginning of every good soup. The prequel. Peeled and cut up into smaller pieces. It’s just one, so minimum chance of crying. Altough, this could be also the dramatic touch of our movie.

1 liter vegetable stock and some butter/oil to fry with. The soundtrack, without it, there is definitely something missing.

125 ml (vegan) cream, needed for the plot twist towards the finale.

Pepper and cilantro, fresh or dried, special effects.


What to do now?


Now we have the ingredients, we need to put this movie together. So afterwards you can sit back and enjoy.

First scene, fry the onions until translucent. If you’re using dried cilantro, I would add it here. Add the pumpkin cubes and carrots for a few minutes.

Second scene, add the stock and bring it to a boil. Turn the heat to low and let simmer for 20’ up to 30’ until the pumpkin and carrots has become very soft.

The action part, mix the soup.

Special effects; add some pepper, cilantro and cream to your desire.

Now close your eyes and taste the freshness of your soup. Take in the colors of nature and let it nourish your soul. It looks like velvet. This was the story of fall and his pumpkins. I hope you enjoyed it.



6 thoughts on “Easy recipes for difficult days. Carrot-Pumpkin Soup.

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