This easy carrot and pumpkin soup with goat cheese are perfect for long chilly evenings.
You will need
- Large pot
- Hand blender
- Small bowl
Ingredients
Serves 6
- 2 large carrots, peeled and cut into small chunks
- 1 medium size pumpkin, peeled and diced into small cubes
- 1 litre (1 3/4 pint) of vegetable stock
- 1 medium size onion, peeled and roughly chopped
- 2 garlic clove, minced
- 2 tbsp of single cream
- 2 tbsp of butter
- 2 tbsp of rapeseed oil
- Freshly ground black pepper
- Salt
Garnish
- 6 tbsp of Ardsallagh Soft Goat Cheese
- 2 tbsp of chive, finely sliced
- Few twigs of fresh coriander
- Freshly ground black pepper
- Sea salt
Preparation Method
65 minutes
- Melt the butter in a large pot with thick bottom. Add rapeseed oil and saute chopped onion with minced garlic over medium-high heat until they softened. Add carrots with pumpkin and continue cooking for another 5 minutes.
- Pour vegetable stock and bring to a boil. Reduce heat and simmer uncovered until carrots and pumpkin softened.
- Meanwhile, put Ardsallagh Soft Goat Cheese, chive into a small bowl. Combine all with a fork. Finish seasoning with salt and freshly ground black pepper. Set aside till needed.
- Add cream and using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
- Ladle into the soup bowls and garnish with previously prepared goat cheese and fresh coriander leaves.
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Categories:
Gluten-Free Hassle-Free Soup
Tags:
Butter carrot cream Pumpkin Vegetable stock