Hot carrot & pumpkin soup

Cooking Time

30 mins

Serving Suggestion

4 people


Allergy information


How to make Hot carrot & pumpkin soup


Peel and cut the pumpkin & carrots into cubes. Chop the onion and garlic.


Fry the onion together with the garlic until glazed in 1 tbsp of olive oil. Add the cumin and vegetables and season with salt, pepper and nutmeg. Let it simmer for a while.


Pour over with the vegetable stock and cook for 20 minutes.


Optional: finish with some green herbs (chives, coriander) and the shortly fried pumpkin seeds and hazelnuts.


Leverage this fresh made soup with slices of a wholegrain bread as a side

Ingredients used

Vandemoortele Ingredients

Other Ingredients

1 pumpkin
4 carrots
1 onion
1 garlic clove
1,5l vegetable stock
1 tbsp olive oil
1 tsp cumin
2 tbsp roasted pumpkin seeds
Some crushed & roasted pumkin seeds & hazelnuts
Salt & Pepper
Some fresh & finely chopped green herbs

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