Cheesy Carrot Pumpkin Soup Recipe
This winter-warming grated carrot pumpkin soup tastes delicious with melted cheese and paprika and is so easy to make with pumpkin puree.
Servings: 6 people
Calories: 424kcal
Ingredients
- 1 tablespoon Rapeseed oil
- 2 cloves Garlic
- 1 Red onion diced
- 3 Carrots grated
- 3 cups Pumpkin puree (750g)
- 3 cups Chicken stock (700ml)
- 2 tablespoon Smoked paprika
- Pinch Salt
- Pinch Pepper
Stir in at the end
- 1 cup Double cream (200ml)
- 2 cup Mature cheddar Grated
- 1 teaspoon Runny honey
Instructions
- Add the oil to a large saucepan and saute the onions and garlic until softened.
- Add the salt and pepper, grated carrots, and paprika and stir while frying for 5 more minutes.
- Add the remaining ingredients except the cheese, cream and honey, then bring to a simmer, then cover with a lid and continue simmering for 20 minutes.
- Once the carrots have cooked, stir in the cheese, honey and cream and heat through before serving.
Video
Nutrition
Calories: 424kcal | Carbohydrates: 23g | Protein: 15g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 458mg | Potassium: 623mg | Fiber: 6g | Sugar: 11g | Vitamin A: 26274IU | Vitamin C: 9mg | Calcium: 348mg | Iron: 3mg