Pumpkin Soup
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Pumpkin Cauliflower Carrot Soup with Shallots
This flavorful pumpkin cauliflower carrot soup is high in flavor and low in fat. You can make it a day or so before serving if you want to and this pumpkin soup recipe freezes nicely as well. The carrot and cauliflower add a wholesome flavor and the smoked paprika adds a touch of spice. This is one of our healthiest pumpkin soups and if you like, your soup recipes packed with nutritious vegetables, this one is a great one to try.
If you have leftover vegetables to use up or vegetables, which are past their best, making a canned pumpkin soup recipe or fresh pumpkin soup recipe is the perfect way to use them up. This applies to a lot of soups actually, not just pumpkin soup. You can add other vegetables to this pumpkin cauliflower carrot soup but make sure they are tender before you puree the soup and make sure any large vegetables chunks get broken up, so the soup has an even texture and is not smooth with the occasional lumpy bit.
The shallots, sherry vinegar and smoked paprika all contribute to an underlying sharp flavor in this pumpkin cauliflower carrot soup. Some pumpkin soup recipes are sweet and others are creamy and rich so this one makes a more unusual dish, although it is every bit as flavorful as a more classic pumpkin soup. Some people actually prefer the sharp flavor because it goes nicely with the natural sweetness in the pumpkin and carrot.
Carrot and Pumpkin Soup with Smoked Paprika
Ingredients -
2 shallots, minced
2 tablespoons unsalted butter
3 cloves garlic, minced
6 cups chicken broth
30 oz can pumpkin or 4 cups pumpkin puree
1 cup chopped carrots
1 cup chopped cauliflower
4 teaspoons sherry vinegar
˝ cup heavy cream
2 teaspoons smoked paprika
Salt, to taste
8 sprigs parsley, to garnish
Preparation:
Heat a big pot over a medium heat, and then add the shallots and butter.
Sauté them for a couple of minutes, then add the garlic, cauliflower, and carrots and cook for another 5 minutes. Add the broth and pumpkin.
When the pumpkin soup reaches a boil, cover the pan and turn the heat down to medium low.
Let it simmer for half an hour.
Puree the soup, using a food processor, blender, or immersion blender.
Make sure the cauliflower and carrot chunks are all pureed.
Put the pot over the heat again and stir in the smoked paprika and cream.
Taste the soup and add some salt if necessary. Stir in the sherry vinegar and serve, garnished with the parsley.
(Serves 8)
Photo Description:
Simply garnished with a sprig of parsley, this photo shows a velvety smooth pumpkin soup, which is full of nutrients and packed with flavor. A lot of pumpkin soup recipes look similar when you serve them and, if you did not make it yourself, you have to wait until you taste the delicious soup to find out what ingredients shine through to create the unique flavor. With this soup, you do not taste the kick from the smoked paprika immediately but it contrasts wonderfully with the sweetness and creaminess of the soup itself and all the flavors balance out perfectly.
