Tonight make this creamy pumpkin and carrot soup with kale crisps for dinner.
My creamy pumpkin and carrot soup is so heartwarming and soothing in crazy moments life brings. I love to add a bunch of fresh thyme, my favourite herb, to add freshness and earthy flavors. 
There is a comforting sweet and nutty taste from both butternut pumpkin (squash) and carrots. This soup is rich in vitamins and minerals and it give a boost to your immune system, which we all need after the holidays. I like to serve with with roasted pumpkin seeds and drizzled with pumpkin oil (a Slovenian tradition).
Since I have been making a lot of Cheesy Kale Chips lately, I tried to serve it with the soup and are a perfect fit!
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- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This creamy pumpkin and carrot soup is heartwarming and soothing, enriched with fresh thyme and served with crispy kale chips for a delightful texture contrast.
Ingredients
- 2 medium size red onions
- 3 garlic cloves
- 1 tbsp olive oil
- Pinch + 2 tsp sea salt
- 750 g butternut pumpkin (1 medium size)
- 250 g carrots (3 large)
- 1.5 liters water
- A bunch of fresh parsley
- A bunch of fresh thyme
- Pumpkin seeds, for garnish
- Pumpkin oil, for drizzling
- Kale crisps, for serving
Instructions
- Peel and finely chop the onions and garlic.
- Heat the olive oil in a large pot over medium heat. Add the onions and a pinch of salt, and sauté for 5-7 minutes until the onions are soft and translucent.
- Add the garlic and sauté for another 2 minutes until fragrant.
- Peel and chop the butternut pumpkin and carrots into small cubes.
- Add the pumpkin and carrots to the pot, and pour in the water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the vegetables are tender.
- Add the fresh parsley and thyme to the pot, and blend the soup using an immersion blender until smooth and creamy.
- Season with 2 tsp of sea salt, or to taste.
- Serve the soup hot, garnished with roasted pumpkin seeds and a drizzle of pumpkin oil. Accompany with kale crisps.
Notes
For a Slovenian touch, drizzle the soup with pumpkin oil and garnish with roasted pumpkin seeds. Kale crisps add a delightful crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8
- Sodium: 600
- Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
What type of pumpkin is best to use for this soup?
Butternut pumpkin (squash) is recommended for its sweet and nutty flavor, which complements the carrots beautifully.
How should I prepare the kale crisps to serve with the soup?
You can make cheesy kale chips by tossing kale leaves with cheese and baking them until crispy, which pairs perfectly with the creamy soup.
Can I substitute fresh thyme with dried thyme in the soup?
Yes, you can use dried thyme, but use about one-third of the amount, as dried herbs are more concentrated in flavor.
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