Autumn Soup – Pumpkin & Carrot

Autumn Soup – Pumpkin & Carrot

We would like to stay in the pumpkin vibe! As we mentioned in one of our posts before (Creamy Pumpkin Pie), it is pumpkin season again! Let’s cherish this moment by making as many recipes with pumpkin as possible. Have you already made something this season? We love pumpkin, and you know why? Well, if you have right our previous post, then you know that pumpkin is, first of all, very nutritious. It is low in carbohydrates and high in vitamins (e.g. vitamin A) and antioxidants – all good ingredients that have a beneficial effect on your immune system. But besides all this goodness, pumpkin has ENDLESS variations! You can use it for sweet recipes as well as savoury, breakfast as well as dinner and you can even make a pumpkin spiced latte (if you want the recipe, let us know)! How amazing? 

Ingredients for 1 pot (5 portions):

  • 1 butternut squash – or any other type of pumpkin you like
  • 2 carrots 
  • 1/2 leek 
  • 1 small potato 
  • 2 vegetable stock cubes
  • 1 L of water
  • 1 tbsp of olive oil
  • 10 thyme sprigs 
  • 1 tsp of smoked paprika powder
  • A pinch of black pepper
  • Optional: use goat cheese or feta cheese to sprinkle on top


First, peel the butternut squash, remove the seeds and cut it in small cubes. Then, clean the carrots and cut them as well, do the same for the leek and potato (you an leave the skin). Heat the olive oil in a big pot, when the oil is warm, add the leek. Bake this now for around 5 minutes on low heat. Stir so now and then with a wooden spoon. Add the carrot, potato and pumpkin, stir everything and turn the heat up to middle/high heat.  Add the paprika powder and black pepper. In the meantime, bring 1 liter of water to boil (either in a kettle or a separate pot). When boiled, add the water and the stock cubes to the soup. Boil the soup now for around 25-30 minutes on medium heat. When this is done, use the hand blender to blend the soup until it is very smooth. Take the thyme leaves from the sprigs and sprinkle this in the soup. Stir once more and leave it on the stove for another 5-10 minutes on low heat. There is no need to further boil it, just let it simmer a bit. Divide the soup over the bowls and add some feta or goat cheese on top! Enjoy!

  • Optional
    If you want the soup to be creamier, you can also add 1 can of coconut milk (400 ml) and 500 ml of water.

  • Nutritional value per portion (when divided into 5 portions):
    102 calories – 4.1 g fat, of which 1.2 saturated – 17.5 g carbohydrates, of which 4.5 g fibre and 3.8 g sugar – 2.3 g protein



Anna & Marit

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