Spicy Pumpkin and Carrot Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 onion, chopped
- salt and pepper to taste
- 1 tablespoon oil
- 1 clove garlic crushed
- 1 rasher rindless bacon finely chopped
- 1 to 2 teaspoons curry powder
- 1/2 butternut pumpkin seeded and peeled
- 1 potato, peeled and chopped
- 1 carrot, chopped
- 6 cups of chicken stock (i only use 5 cups as i like it a bit thicker)
- 1/2 cup milk or cream (i sometimes leave this out, and it still tastes good!)
- extra cream
- chives
- Carbohydrate 2.52010051476691 g
- Cholesterol 19.8280749720253 mg
- Fat 8.50200339220607 g
- Fiber 0.0323333328564962 g
- Protein 1.63079599776203 g
- Saturated Fat 3.98919366620965 g
- Serving Size 1 1 Serving (57g)
- Sodium 22.09098397801 mg
- Sugar 2.48776718191041 g
- Trans Fat 0.422205987388729 g
- Calories 91 calories
As the days get shorter and the weather gets colder, there's nothing quite like a warm and hearty bowl of soup to warm you up. This Spicy Pumpkin and Carrot Soup is the perfect meal for a cold winter day. It's packed with flavor, thanks to the pumpkin, carrots, onions, garlic, and bacon. The curry powder adds a warm and spicy touch, and the soup is pureed until smooth and creamy. A swirl of cream and a sprinkling of chives add the perfect finishing touch. This soup is not only delicious, but it's also incredibly easy to make. Simply sauté the onion, bacon, and garlic in a large saucepan, then add the pumpkin, potato, and carrot. Cook for a few minutes, then pour in the stock and seasonings. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are very tender. Puree the soup in the saucepan with a hand blender or simply mash with a potato masher. Stir in the milk, then reheat gently and serve. This soup is sure to become a favorite in your household. It's perfect for a quick and easy weeknight meal, or for a special occasion. So next time you're looking for a warm and comforting meal, give this Spicy Pumpkin and Carrot Soup a try. You won't be disappointed.
Step-by-step
- Heat oil in a large saucepan. Saute onion, bacon and garlic until onion is tender. Add curry powder. Saute for 1 minute
- Stir in pumpkin, potato and carrot. Cook, stirring for 2-3 minutes
- Pour over stock. Stir in seasonings. Bring to the boil. Reduce heat. Simmer, covered, for 25-30 minutes or until vegetables are very tender.
- Puree in the saucepan with a hand blender or simply mash with a potato masher. Stir in milk.
- Reheat gently, stirring. Serve with a swirl of cream and a sprinkling of chives.
