Pumpkin and carrot soup

    35 min

    I make this bright orange soup in two variations: one is flavoured with ginger and raspberry vinegar as shown in the recipe or I use coconut milk and lime (see other ideas).

    14 people made this

    Serves: 4 

    • 20g butter
    • 1 onion, finely diced
    • 250g peeled and diced pumpkin
    • 100g carrots, diced
    • 2 dessertspoons wholemeal flour
    • 600ml vegetable stock
    • 1 teaspoon finely chopped root ginger
    • 1/4 teaspoon curry powder
    • 1/4 teaspoon ground coriander
    • 1 tablespoon raspberry vinegar
    • salt and pepper to taste
    • creme fraiche, to garnish

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large saucepan melt butter and saute onion until translucent. Add pumpkin and carrots.
    2. Dust with flour, brown for a few minutes stirring constantly and pour in stock. Simmer for 15 to 20 minutes stirring often, until the vegetables are soft.
    3. Stir in ginger, curry powder, coriander, vinegar, salt and pepper. Pour soup into a blender and process until smooth. Serve with a dollop of cream fraiche.

    Other ideas:

    Instead of the raspberry vinegar, you can use a little bit of coconut milk, lime juice and finely chopped chilli.

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    Reviews in English (1)


    I can't boil an egg but I can make this soup and, it has to be the best soup my wife and I have ever tasted. Not only does it taste great, it looks great, good colour, good consistency and very smooth. No extra water on the spoon just 100% pumkin and carrot. I was tempted to tweak it and add garlic or pepper sauce but why spoil a good thing. Perfect the way it was. Purely out of interest, I would like to know why the flour? Is that to soak up moisture? Also, the curry, added for flavour? Whatever it was, it works.  -  12 Jun 2013