Monday, October 8, 2018

Carrot Pumpkin Soup

My mom loves soup for lunch. I'm not exaggerating when I say that we have tried nearly every soup on the market. We can eliminate everything that is spicy-hot. And everything that is bland. (If you're serving your children canned soup made for kids, try it first please—bleah!)

So I'm trying to cook more soup at home. Last week it was a potato soup recipe that I found on the net. It was excellent and far easier to make than I had expected. It inspired me to create more soups on my own. This week we'll be eating a lot of carrot pumpkin soup, which suits the season so nicely.

I had some homemade chicken broth, but needed a little bit more, so I added Better Than Broth dissolved in hot water. I didn't need to add any salt. Please note that this soup is more sweet than savory.

It's perfect for lunch or dinner on a cold day, and is just elegant enough to serve as a soup course at a dinner party. You can make it a day ahead of time and warm it up to serve to guests.

Carrot Pumpkin Soup

2 tablespoons butter
2 medium onions
3/4 teaspoon rubbed sage
pinch of thyme
2 ribs of celery
5 large carrots
4 cups chicken broth (vegetable broth would work fine)
1 pear
1 cup pumpkin puree
1 cup half and half
salt to taste
toast or croutons

Melt the butter in a large soup pot at medium to medium low heat. Dice the onions and add to the pot. Give them an occasional stir while they cook. Add the sage and thyme. Slice the celery and add to the pot.

Peel and slice the carrots while the onions cook to the point where they just begin to tinge a little bit brown. Add the carrots to the pot. Peel and core the pear and throw it into the pot.

Add the chicken broth and place a lid on the pot. Bring to a boil, then reduce the heat and simmer for about 45 minutes. The carrots should be soft. Use an immersion hand blender to puree in the pot. It's up to you to decide how smooth you want the soup to be.

Add 1 cup of pumpkin and 1 cup of Half and Half. Mix well and bring back to a boil briefly before serving.

Garnish with toast or croutons, or serve with rustic bread and butter or cheese.


  1. I could have soup every day! Soup with a sandwich or a salad is a simple but good meal. There is something so comforting about soup. Thank you for sharing this recipe.

    1. I agree, Deb. Especially when the weather turns cold.

  2. What a beautiful fall soup. I completely agree that homemade is the way to go. Canned soup is convenient, it's true, but the taste doesn't match the bliss of homemade. Thank you for sharing, Krista. Enjoy the fall season! ~ Cleo

    1. Soup doesn't seem that difficult to make. It's beyond me why canned soup can't be every bit as tasty!

  3. What a great idea.
    My daughter doesn't like the taste of sage (go figure!), so I might replace it with garam masala.

    1. Ohhh! That sounds delish. I love Indian food, but my mom isn't so fond of it.