Lunch / DinnerPeter Brennan

Pumpkin Carrot Soup

Lunch / DinnerPeter Brennan
Pumpkin Carrot Soup

This soup is a great comfort food. It's full of nutritious veggies, and is perfect for the whole family to enjoy. I like to serve this soup, as with any soup, a nice warm crispy loaf of bread. Yum!  


Pumpkin Carrot Soup


  • 1 Onion

  • 2 cloves Garlic

  • Thumb size piece of Ginger (roughly chopped)

  • 1 cup Vegetable Stock

  • 1 cup Water

  • 2 cups raw Pumpkin (roughly chopped)

  • 3 Carrots (peeled and roughly chopped)

  • 1/4 cup Cream

  • 1 tsp Salt (if using)


  1. Saute´ the onion, ginger and garlic in a bit pot with a little olive oil.

  2. Once caramelised, add the carrot and pumpkin and cook for another 2 minutes. Then add the stock, water and salt and bring to boil.

  3. Once boiling, turn the heat down a little and let it simmer for about 40 minutes, until the pumpkin and carrots are tender enough to cut with a spoon.

  4. Using either a hand held blender, or pour the soup into a blender. Blend until you have a smooth and creamy consistency.

  5. Bring back to the heat and add the cream.

  6. Serve with some fresh bread and enjoy.

Store in fridge for up to 3 days, or freeze for 3-6 months.