Warm up your taste buds with a delightful bowl of Pumpkin and Carrot Soup with Mascarpone—a comforting classic that’s perfect for chilly evenings! This creamy, velvety soup is not just a treat for your palate; it’s also a feast for the eyes with its vibrant orange hue. Imagine the rich flavors of roasted pumpkin and sweet carrots, perfectly blended to create a symphony of taste, all elevated by the luxurious touch of mascarpone. Whether you’re looking to impress guests at a dinner party or simply seeking a cozy night in, this recipe is sure to become a staple in your kitchen. Dive into our easy-to-follow guide and discover how to whip up this irresistible dish in just 40 minutes!
Ingredients
- 2 cups pumpkin puree
- 2 carrots, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1/2 cup mascarpone cheese
- 1 tsp nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by peeling and chopping the carrots into small, uniform pieces. Finely dice the onion to ensure even cooking and smooth texture.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Add chopped carrots to the pot and cook for an additional 3-4 minutes, allowing them to slightly caramelize and develop deeper flavor.
- Pour in the vegetable broth and pumpkin puree, stirring to combine all ingredients thoroughly. Bring the mixture to a gentle simmer.
- Season the soup with nutmeg, salt, and pepper. Stir well to distribute the spices evenly throughout the liquid.
- Reduce heat to low and let the soup simmer uncovered for 20-25 minutes, or until carrots are completely tender and can be easily mashed with a spoon.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Stir in mascarpone cheese until fully incorporated, creating a rich and velvety texture.
- Taste and adjust seasoning as needed, adding more salt, pepper, or nutmeg to suit your preference.
- Ladle the hot soup into serving bowls and optionally garnish with a small dollop of mascarpone or a sprinkle of nutmeg before serving.
Tips
- Prep Ahead: To save time, peel and chop your carrots and onions the night before. Store them in an airtight container in the fridge for a quick start.
- Choose Quality Ingredients: Opt for fresh, high-quality pumpkin puree and organic vegetables whenever possible to enhance the flavor of your soup.
- Customize Your Spices: Feel free to experiment with spices! A pinch of cinnamon or a dash of cayenne pepper can add an exciting twist to the flavor profile.
- Blending: If you don’t have an immersion blender, allow the soup to cool slightly before transferring it to a standard blender. Always blend in batches to avoid spills!
- Texture Matters: For a chunkier soup, reserve some of the cooked carrots before blending and stir them back into the soup after pureeing.
- Garnish Creatively: Elevate your presentation by garnishing with toasted pumpkin seeds, fresh herbs, or a swirl of extra mascarpone for an elegant touch.
- Storage Tips: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Just reheat gently on the stove before serving.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 18g
Protein: 5g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
