Pumpkin Carrot Soup


So, while everyone else in the world was probably off enjoying Michelle Obama’s Shortbread cookies., I discovered another little sunshine in my life of detox.

Bright and bold, this soup we had for lunch, dared my husband to ask why it was that everything we’ve been eating has pumpkin in it lately.

The latest causality in my annual pumpkin collection was the enormous Rouge Vif D’étampes. Thankfully for it, I’ve been finding that pumpkins and squash can really help through a detox. With that extra bit of sweetness and texture it can lend that really makes up for other things I may have been craving.

It’s a funny thing how soup is created. Usually it takes a degree of cold weather. Add to that a surplus of one or more items, a few seasonings, an onion and lunch is born.

In this case I had the pumpkin, which yes, has naturally found itself into just about every meal this week. I also had too many bottles of carrot juice.
I’m detoxing, it should be the perfect thing to stock up on. Naturally, now, I’ve come to understand that carrots are one of those things that my senses appreciate best cold and intact.  After realizing I couldn’t replace my morning o.j. and drink it, I found that carrot juice is a great replacement for vegetable stock and with those few other ingredients, makes a soup come together very quickly.

Not to mention a starter for quite a few other dishes… Stay tuned.

PUMPKIN CARROT SOUP

2 Tablespoons Olive Oil
12 Fresh Sage Leaves
2 Large Shallots, diced
2 Garlic Cloves, minced
6 Cups Cubed Pumpkin
4 Cups Carrot Juice
2 Cups Water
2 ” Knub of Ginger, peeled
1 teaspoon Rosemary, dried and crumbled
1/2 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste

Heat the oil in a large stockpot. Fry the sage leaves leaving enough space not to crowd. Flip the leaves to crisp but not brown.
Remove the sage leaves to paper to drain and reserve.
Slice the ginger into three or four pieces.
Add the diced shallots to the fragrant oil and once they are soft, add the garlic, pumpkin and ginger.
Cover with the carrot juice and water. Bring the soup to boil then reduce to a simmer.
Add the rosemary, salt and pepper.
When the pumpkin is soft, about 30 minutes, remove the ginger pieces then, with the back of a spoon, break up the pumpkin  or, depending on your preference, use an immersion blender.
Taste and adjust the seasonings to your own personal preference.
Garnish with reserved sage leaves just prior to serving.

Published by

Dayna

I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

9 thoughts on “Pumpkin Carrot Soup”

  1. Had to smile whilst reading your post – my husband has asked me exactly the same about the (sudden) pumpkin ‘wave’ on our table!! And we’re yet to have pumpkin soup. Looks and sounds rather yummy with ginger and herbs. ;)

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