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RECIPE: spicy pumpkin & carrot soup

RECIPE: spicy pumpkin & carrot soup

Last week, a basket full of pumpkins, along with the new Braun Multiquick 7 immersion blender arrived at my door. While I was busy painting other pumpkins over the weekend, I finally got around to making a spicy pumpkin & carrot soup last night. With soups, salads and sandwiches, I usually don’t really follow a recipe, but rather work with whatever the fridge has to offer. But, since this one turned out pretty good, I decided to jot down the recipe and keep it on hand for future reference.

RECIPE: spicy pumpkin & carrot soup with ginger

What you’ll need:
– coconut fat (or olive oil)
– 1 red onion
– 1 small/medium sized pumpkin
– 2 or 3 carrots
– ginger
– 1 or 2 garlic cloves
– 1 tsp. sambal oelek chili paste
– 800 ml chicken or vegetable broth
– 100 ml heavy cream (optional)
– salt & pepper to taste
– parmesan cheese (optional)

In a large pot, melt some coconut fat on medium to high heat – in the meantime, chop your onions and throw them into the pot to brown. Next dice the pumpkin and cut the carrot into roughly 1cm piece. Toss both into the pot and stir occasionally to lightly brown the veggies. Then, slice some ginger and press the garlic, add both to the pot. Once the pumpkin, carrots and onions are lightly browned, add the sambal oelek, stir well and then deglaze with broth. Let mixture simmer for a good 20 minutes, stirring every once in a while. When the carrots and pumpkin are “cooked” (meaning when they’re soft), use a mixer or immersion blender to make a smooth mixture. You can add some heavy cream for a creamier soup, or if you need to adjust the spiciness a bit. When you’re ready to serve the soup, top with some freshly grated parmesan cheese or roasted pumpkin seeds. Enjoy!

RECIPE: spicy pumpkin & carrot soup with ginger

RECIPE: spicy pumpkin & carrot soup with ginger


  • 8 years ago

    The combination with carrots & ginger sounds delicious – I really love the pumpkin season and just made my first pumpkin risotto 😀


  • 8 years ago

    This looks SO good <3 Definitely going to try it !!

  • 8 years ago

    Ich liebe den Geschmack von Ingwer und freue mich daher sehr über das schöne Rezept, denn da ich täglich koche, bin ich immer auf der Suche nach Inspiration. Danke 🙂

    Liebe Grüße, Rena

  • 8 years ago

    Wow! Das klingt fantastisch und sieht fabelhaft aus.
    Wird am Wochenende gleich mal ausprobiert mit meinem Hakaido-Kürbis 🙂

    fashion is for idiots [like us]

  • 8 years ago

    I made a pretty similiar pumpkin soup, but I used coconut milk instead of cream.
    I will definitely try it with Parmesan next time.
    Big compliment for your wonderful blog.

  • 8 years ago

    Mhm die schaut sooo lecker aus – im Herbst liebe ich Suppen aller Art, die Kürbissuppe ist da ganz weit vorne 🙂

    Alles Liebe, Katii

  • Lisa
    8 years ago

    Liebe Vicky, dein Rezept hört sich mal wieder super lecker an! Das werde ich defintiv nach kochen. Mein bisheriges Kürbissuppen Rezept beinhaltete neben Ingwer auch Orangensaft und Kokosmilch. Letzteres würde bestimmt auch gut zu deinem Rezept passen! 🙂 Liebe Grüße Lisa und P.S. Dein Blog ist wirklich super!

  • Katja
    8 years ago

    Ich mache meine Suppe nach einem ähnlichen Rezept wie du, aber ohne Knoblauch. Mir ist er in Kombination mit den Zutaten zu dominant im Geschmack.

  • Anja
    8 years ago

    Ich habs gestern Abend spontan nachgekocht – soo lecker 🙂
    Vielen Dank für das tolle Rezept 🙂

  • 8 years ago

    “Will we have to work our way to the stars?”

  • […] PS. check out my pumpkin soup recipe from last year HERE. […]

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