Curried carrot and pumpkin soup

Curried carrot and pumpkin soup

17 ratings

Norman, Kitchen Stories


„This soup is packed with flavor and is so creamy! My new winter go-to recipe.“

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
½
Hokkaido pumpkin (deseeded)
300 g
carrots
1
onion
20 g
sage (divided)
1
small chili
1 tbsp
cane sugar
20 ml
vinegar
3 tsp
curry powder
800 ml
coconut milk
200 ml
yogurt
100 g
butter (divided)
100 g
pumpkin seeds
1
lemon (zest and juice)
10 g
cilantro for garnish
salt
Metric
Imperial
  • ½  Hokkaido pumpkin (deseeded)
  • 300 g carrots
  • 1  onion
  • 20 g sage (divided)
  • 1  small chili
  • 1 tbsp cane sugar
  • 20 ml vinegar
  • 3 tsp curry powder
  • 800 ml coconut milk
  • 200 ml yogurt
  • 100 g butter (divided)
  • 100 g pumpkin seeds
  • 1  lemon (zest and juice)
  • 10 g cilantro for garnish
  • salt

Utensils

  • frying pan
  • oven
  • vegetable peeler
  • hand blender
  • chef's knife
  • fine grater
  • citrus press
  • baking dish or ovenproof frying pan
  • medium pot
  • cutting board
  • spatula

Enjoy with

No-knead Dutch Bread
There is no better pairing for warming soup than a hearty piece of bread for dipping.

Nutrition per serving

Cal
941
Protein
19g
Fat
78g
Carb
40g

Step 1/6

Toast pumpkin seeds with a pinch of salt in a frying pan over medium heat until fragrant. Set aside.
  • 100 pumpkin seeds
  • salt
  • frying pan

Toast pumpkin seeds with a pinch of salt in a frying pan over medium heat until fragrant. Set aside.

Step 2/6

Preheat oven to 180°C/350°F. Peel onions and chop coarsely, then peel and halve carrots lengthwise. Cut open chili, scrape out seeds, and chop. Separate approx. half of the sage. Place the pumpkin half and carrots in a baking dish or ovenproof frying pan.
  • ½ Hokkaido pumpkin (deseeded)
  • 300 carrots
  • 1 onion
  • 1 small chili
  • 10 sage
  • oven
  • vegetable peeler
  • chef's knife
  • baking dish or ovenproof frying pan
  • cutting board

Preheat oven to 180°C/350°F. Peel onions and chop coarsely, then peel and halve carrots lengthwise. Cut open chili, scrape out seeds, and chop. Separate approx. half of the sage. Place the pumpkin half and carrots in a baking dish or ovenproof frying pan.

Step 3/6

Place some butter inside pumpkin. Sprinkle pumpkin and carrots with the onions, half of the sage leaves, chili, cane sugar and salt to taste. Roast for approx. 40 min. at 180°C/350°F.
  • 70 butter
  • 10 sage
  • 1 tbsp cane sugar
  • salt

Place some butter inside pumpkin. Sprinkle pumpkin and carrots with the onions, half of the sage leaves, chili, cane sugar and salt to taste. Roast for approx. 40 min. at 180°C/350°F.

Step 4/6

Remove vegetables from oven and let cool slightly. In a medium pot over medium heat, melt remaining butter with curry powder and a pinch of salt. Add oven-roasted vegetables and fry for approx. 1 – 2 min., stirring and mashing with spatula.
  • 30 butter
  • 3 tsp curry powder
  • salt
  • medium pot
  • spatula

Remove vegetables from oven and let cool slightly. In a medium pot over medium heat, melt remaining butter with curry powder and a pinch of salt. Add oven-roasted vegetables and fry for approx. 1 – 2 min., stirring and mashing with spatula.

Step 5/6

Deglaze with coconut milk, then add vinegar. Add lemon zest and juice to pot, along with remaining chopped sage leaves, and bring to a boil.
  • 800 ml coconut milk
  • 20 ml vinegar
  • 1 lemon (zest and juice)
  • fine grater
  • citrus press

Deglaze with coconut milk, then add vinegar. Add lemon zest and juice to pot, along with remaining chopped sage leaves, and bring to a boil.

Step 6/6

Turn off heat and stir in yogurt. With a hand blender, blend mixture until creamy. Serve with toasted pumpkin seeds and cilantro to taste. Enjoy!
  • 200 ml yogurt
  • cilantro for garnish
  • hand blender
  • spatula

Turn off heat and stir in yogurt. With a hand blender, blend mixture until creamy. Serve with toasted pumpkin seeds and cilantro to taste. Enjoy!