Carrot Pumpkin Soup
This hearty roasted carrot pumpkin soup combines creamy roasted pumpkin, sweet carrots, savory bacon, and sharp cheddar for a perfect balance of rich flavors. Chickpeas add extra texture and protein, making it a filling and comforting meal.
Equipment
Ingredients
For the Soup:
- 1 medium pumpkin about 3–4 lbs
- 2 tablespoon olive oil divided
- 6 slices of bacon
- 1 cup onion diced (about 1 medium onion)
- 4 celery stalks diced
- 2 large carrots chopped
- 4 garlic cloves minced
- 4 cups roasted pumpkin from the prepared pumpkin
- 1 15 oz can chickpeas or cannellini beans, drained and rinsed
- 4 cups chicken stock
- ¼ teaspoon black pepper plus more to taste
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground nutmeg
- ½ teaspoon paprika
- 1 tablespoon white wine vinegar
- 1 cup sharp cheddar cheese freshly grated
For Garnish:
- Crispy bacon crumbles from the cooked bacon
- Fresh sage optional
Instructions
Roast the Pumpkin
- Preheat your oven to 400°F (200°C).
- Cut the pumpkin in half and scoop out the seeds and pulp. (Set the seeds aside for roasting if you like.)
- Drizzle the cut sides of the pumpkin halves with 1 tablespoon of olive oil and place them cut-side down on a baking sheet.
- Roast for 45 minutes to 1 hour, or until the flesh is soft and easily pierced with a fork. Remove from the oven and let cool slightly. Once cool enough to handle, scoop out the flesh and set aside. You’ll need about 4 cups of roasted pumpkin.
Cook the Bacon
- While the pumpkin is roasting, cook the bacon in a large pan over medium heat until crispy.
- Remove the bacon and set aside on a paper towel to drain. Reserve the bacon fat in the pan. You’ll use this to sauté the vegetables.
Sauté the Vegetables
- In a large stockpot, add the reserved bacon fat (about 1–2 tablespoons). If you don’t have enough, supplement with the remaining olive oil.
- Add the diced 1 cup onion, 4 diced celery stalks, and 2 chopped carrots to the pot. Sauté over medium heat for 5–6 minutes, until the vegetables are softened.
- Stir in the 4 cloves minced garlic and cook for an additional 2–3 minutes, until fragrant.
Simmer the Soup
- Add the 4 cups roasted pumpkin, 1 can of chickpeas (or cannellini beans), and 4 cups chicken stock to the pot.
- Stir in the ¼ teaspoon black pepper, ½ teaspoon salt, ¼ teaspoon nutmeg, and ½ teaspoon paprika. Bring the mixture to a low boil, then reduce the heat, cover, and simmer for about 45 minutes to allow the flavors to meld together.
Blend and Adjust Seasoning
- After 30 minutes, check the soup for tenderness. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
- Taste and adjust the seasoning, adding more salt, pepper, nutmeg, or paprika as needed. Stir in the 1 tablespoon white wine vinegar for a touch of acidity, adding up to 2 if you think it needs it.
Add the Cheddar
- Once you're satisfied with the flavor, remove the soup from the heat and stir in the 1 cup freshly grated cheddar cheese until melted and incorporated into the soup.
Garnish and Serve
- Ladle the soup into bowls and garnish with crispy bacon crumbles and some crispy fried sage for added color and flavor. Serve hot and enjoy!
Notes
- Pumpkin Variety: Sugar pumpkins (also known as pie pumpkins) are the best variety for this recipe due to their natural sweetness and smooth texture when roasted. Avoid using large carving pumpkins, as they tend to be stringy and less flavorful.
- Consistency: This soup is naturally thick and creamy due to the pumpkin, but you can easily adjust the thickness by adding more liquid (stock or water) or blending less if you prefer a chunkier texture.
- Roasting the Pumpkin Seeds: While your pumpkin roasts, toss the seeds with olive oil, salt, and pepper, and roast them for a crunchy garnish.
- Vegetarian Option: Use a vegetarian bacon alternative and use vegetable stock to make this soup vegetarian-friendly. You can sauté the vegetables in olive oil instead of bacon fat.
- Vegan Option: Same as vegetarian option above, and also substitute a plant-based cheese or leave out the cheddar altogether. You can also add nutritional yeast for a cheesy flavor.
- If you don’t have white wine vinegar, you can substitute apple cider vinegar, lemon juice, or even a splash of Worcestershire sauce for a different flavor profile.
- Storage: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.
Nutrition
Serving: 1bowlCalories: 464kcalCarbohydrates: 44gProtein: 20gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 38mgSodium: 723mgPotassium: 895mgFiber: 11gSugar: 14gVitamin A: 29133IUVitamin C: 12mgCalcium: 235mgIron: 5mg
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