I guess that you are a pumpkin lover. If not probably by reading my blog you will become one.
Pumpkin is one my favourite ingredients not only because of the soft and slimy texture that pumpkin has, but also because you can add pumpkin in so many recipes. Even me, a very new food blogger, I have already posted 4 recipes that have as their basic ingredient the pumpkin, with my favourite recipes to be the risotto with pumpkin and pancetta (you can find the recipe here) and the pumpkin spice bundt cake with salted caramel sauce (you can find the recipe here).
The other day I have bought a pumpkin that I used in order to make some awesome pumpkin pancakes as my first breakfast of 2018. They were really amazing, I’ll post the recipe as soon as possible. You have to try them.
The pumpkin that I have bought was a big one so there was still enough for cooking one more delicacy. Since during Christmas holidays I am sure that I have gained some weight* I was thinking to cook something with no pasta or rice on it in order to avoid calories. So I was thinking to cook a very tasty, interesting and cozy pumpkin soup. On the past I have cooked a pumpkin soup (you can find my recipe here) but I wanted a small alternation from this recipe, so I added some carrots and pancetta.
With such an alternation, this bowl of soup except from the health benefits gave me a delight explosion of flavours into my mouth. I just loved the combo of the creamy sweet soup and the crispy salty pancetta.
One bowl of this soup can easily fill you up, so it’s ideal to eat this soup at the beginning of a meal or you can serve it as a main dish too. I ate it as my main dish, even though for the photoshooting I have served the soup into these super tiny bowls.
Pumpkin and carrot soup
Ingredients for pumpkin & carrot soup
- 900 gr pumpkin, peeled, cut into small pieces
- 450 gr carrots, peeled, cut into small pieces
- 4 tablespoons olive oil
- 2 medium onions, chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground coriander
- 1 lt vegetable stock
- 500 ml water
- salt and pepper to taste
- 150 gr pancetta, diced
Method for making the pumpkin & carrot soup
First you have to preheat your oven to 200°C. Line a large baking sheet with parchment paper and place pumpkin and carrot pieces on the lined baking sheet. Drizzle over 2 tablespoons of oil and toss to coat. Roast until golden and tender, this will take around 30 minutes.
In the meantime, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and sauté for 15 minutes, until soft and translucent. Adjust the seasonings with salt and pepper. Then add garlic and coriander and cook for another 2 minutes.
Add roasted pumpkin and carrot pieces and give a good stir. Then, add vegetable stock, water, and bring to a boil. Reduce to a simmer, cover with a lid and cook for around 15 minutes.
In order to make your soup smooth and creamy use an immersion blender and puree the soup until smooth. If you do not have an immersion blender you can use the jug of a blender.
Before serving, in a nonstick fry pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8 to 10 minutes. Remove and set aside.
Divide soup among soup bowl, top with pancetta and serve.
*IMPORTANT UPDATE: I have just come back from visiting my grandma, and no, I have NOT gained weight. As my grandma said: Teti, you have lost some weight! Typical Greek grandma, every time she sees me I am thinner.
I hope to like my soup and to share your favourite soups and any alternations!