Pumpkin, Potato, and Carrot Soup
This cozy, warming soup is perfect for chilly days and quiet evenings in—and it's packed with unbelievable flavor!
Servings: 4
Calories: 338kcal
Equipment
- Thermomix
- Schneidebrett
- Messer
Zutaten
- 600 g Hokkaido pumpkin (or Red Kuri squash)
- 200 g Potatoes
- 100 g Carrots
- 1 Onion
- 1 tbsp Butter 20-30 g
- 700 ml Water
- 200 ml Heavy cream
- ½ tsp Ground ginger
- 1 tsp Curry powder
- Salt and black pepper
- Ground nutmeg
Zubereitung
- First, peel and quarter the onion, place it in the mixing bowl, and chop 3 sec / speed 6. Scrape down the sides with the spatula and repeat once more.
- Next, add the butter and sauté 3 min / 120°C / speed 2.
- Meanwhile, wash and halve the pumpkin, scoop out the seeds, and roughly chop the flesh into cubes.
- Note: Hokkaido pumpkins don't need to be peeled! Just trim off any tough stem or root ends and discard the seeds.
- Peel, wash, and cube the potatoes. Peel the carrots, trim the ends, and dice them up.
- Add the potato, carrot, and pumpkin pieces into the mixing bowl and chop 10 sec / speed 8. Scrape down the sides of the bowl with the spatula.
- Add the water, 100 g of the heavy cream, ground ginger, and curry powder, then cook 15 min / 100°C / speed 1.
- Finally, stir in the remaining heavy cream, season to taste with salt, pepper, and nutmeg, and purée 30 sec / gradually increasing speed from 5 to 10 until silky smooth.
- Ladle into warm bowls, garnish with a drizzle of pumpkin seed oil, toasted pumpkin seeds, and fresh parsley, and serve!
- Alternatively, serve topped with a generous dollop of crème fraîche and a pinch of ground nutmeg.
Notes
- For a bright, fruity twist, swap out about 200 ml of the water for fresh orange juice.
- Feel free to substitute coconut milk for the heavy cream if you want to keep it dairy-free!
