Flavourful Cooking

Nº 97 · Vegetarian · serves 4

Creamy Pumpkin and Carrot Soup

Velvety orange soup of pumpkin, carrot and a hint of apple: sweetish, mild and a hit with children.

€5–7approx. €1.25–1.75 ppMildVegetarian15 min prepLOW 6–7 hrs · HIGH 3–4 hrsFreezes well
Creamy Pumpkin and Carrot Soup

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaLidlMAS

    Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Any supermarket

    Aisle: frutería. Pre-cut pumpkin is often sold in trays with the vegetables; saves a lot of chopping.

  • Any supermarket

    Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.

  • Any supermarket

    Aisle: lácteos. Cooking cream often comes in shelf-stable cartons, not chilled.

To serve

Method

  1. 1

    Soften the onion in the oil for 5 minutes until translucent. Cut the pumpkin, carrot, potato and apple (optional) into even pieces of about 3 cm.

  2. 2

    Put everything in the slow cooker with the garlic, nutmeg and stock; the stock only needs to just cover the vegetables.

  3. 3

    Put the lid on and cook for 6–7 hours on LOW or 3–4 hours on HIGH, until the pumpkin is completely soft.

  4. 4

    Blend until smooth with a stick blender. Only now stir in the cream (optional) and warm through for 10 minutes without letting it boil, so it doesn't split.

  5. 5

    Season with salt and pepper. Too thick? Thin it with a splash of hot stock.

Flavourful Cooking · slowcookerspain.com/en/recipes/creamy-pumpkin-and-carrot-soup/