Chilled Pumpkin and Carrot Soup

Name: Chilled Pumpkin and Carrot Soup
Prep time: 15 min
Cook time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g pumpkin; 3 large carrots; 1 medium potato; 1 large onion; Extra virgin olive oil; Pink salt

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Today I'm making a simple chilled pumpkin and carrot soup using ingredients I usually have on hand, with a smooth texture and no need for added cream. I like to lightly brown the pumpkin first to bring out a deeper flavor before blending everything together. The potato adds body and the onion balances the natural sweetness of the vegetables.

It's a great option if you're looking for a refreshing cold soup and want to make your starter ahead of time. These quantities make four servings, perfect for a family meal. Just be sure to allow enough chilling time in the fridge before serving; if you prefer it warm, it's just as delicious.

For more ideas, check out my chilled zucchini and leek soup and my curried pumpkin and carrot soup, two great ways to keep enjoying your vegetables.

Prep: 15 minCook: 35 minServes: 4

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Ingredients

Here are the ingredients you need

400g pumpkin
3 large carrots
1 medium potato
1 large onion
Extra virgin olive oil
Pink salt

Step by step

Method

1Cook the pumpkin with a generous drizzle of olive oil in a pot until lightly golden.
2Add the onion and carrots, and sauté well.
3Cover with water and add the potato along with a pinch of salt.
4Cook for 20-25 minutes.
5Let cool and blend thoroughly until smooth.
6Done! Our CHILLED PUMPKIN AND CARROT SOUP is ready to serve.

Notes

1You can also enjoy it hot—it's just as tasty that way.

Frequently asked questions

How long does this soup keep in the fridge?

Store it in an airtight container in the fridge and enjoy within 3-4 days. Once cooked, divide it into smaller containers so it cools down quicker, and refrigerate within two hours.

Can you freeze pumpkin and carrot soup?

Yes, you can freeze it in portions, though the potato can slightly alter the texture once thawed. Defrost it in the fridge and give it a quick blend if it turns a bit grainy or separates.

Can I make it without the potato?

Yes, simply swap the potato for more pumpkin or carrots. It will be slightly thinner, so add the cooking liquid gradually when blending until you reach your preferred consistency.