What if I don't have a stick blender?

I like using a stick (immersion) blender to blend the soup - it's easy and convenient. But, if you don't have one, you can use a food processor or blender. But, you will need to work in batches so the blender doesn't overflow. This is especially important since the soup will be hot. Please check out this article for more tips on blending soup in a regular blender !

How do I get my soup perfectly smooth?

As I mentioned, using a stick blender is super easy and convenient. But, there will be some texture left in the soup. If you want a perfectly smooth, velvety soup, you will definitely want to use a regular blender (not a food processor!). See the article I linked above for tips on how to blend soup in a regular blender!

Can I make this soup ahead of time?

Yes, you can make carrot pumpkin apple soup up to three days ahead , keep it in the fridge, and then re-heat it when you are ready to eat. There are two ways you can make the soup ahead of time. You can complete the recipe as written, and then gently re-heat the soup over the lowest heat setting. The low heat is necessary so the cream doesn't curdle . You want to avoid boiling the soup for the same reason. Or, you can make the soup and then stop before you add the cream . When you are ready to serve it, heat the soup ingredients up on the stove. Then add the cream and blend, just as instructed in the original recipe. You may need to add some extra cream or broth to get the consistency you want. This way you don't have to worry so much about the cream separating.

Can I freeze this soup?

Yes you can! Just follow the second method I outlined in the previous question, but rather than putting the soup in the fridge, just store it in an airtight container in the freezer for up to 3 months. Then, you can thaw it in the fridge and finish the soup as outlined above.

Carrot Pumpkin Apple Soup

Print Recipe

A beautiful bright orange soup that's warm and inviting. Tart Granny Smith apples set off the sweetness of the carrot and pumpkin. A splash of cream at the end adds a velvety smooth touch.

Author: Kate
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 6 - 8 servings 1x
Category: side, appetizer
Method: stovetop
Cuisine: American

Ingredients

Units Scale

4 tablespoons unsalted butter
2 cups chopped onion (about 1 large onion)
3 cloves finely chopped garlic
1 tablespoon finely chopped ginger (about 1 inch piece)
1 teaspoon cumin
2 teaspoons kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
3 cups peeled and chopped Granny Smith apples (about 2 medium or 1 1/2 large apples)
2 cups peeled and chopped carrot (about 2 large carrots)
1 15 ounce can pumpkin puree
4 cups chicken broth (can substitute vegetable broth), plus more if needed
1 cup light or heavy cream

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Instructions

1. Heat the butter in a stock pot or Dutch Oven over medium high heat. Add the onion and saute until lightly browned, about five minutes, stirring occasionally.

2. Add the ginger, garlic, salt, pepper and cumin. Cook for 1 minute or until fragrant, stirring frequently.

3. Add the apple and carrot, cook and stir for an additional minute.

4. Add the broth and pumpkin puree. Stir to combine, turn up the heat to bring to a boil. Reduce heat to maintain a simmer, and simmer the soup for 15 minutes or until the carrots are tender, stirring occasionally.

5. Once the carrots are tender, turn off the heat. Add in the cream and blend the soup with a stick (immersion) blender until the desired consistency is reached. If needed, add a splash of additional broth or water to thin the soup. Taste the soup and add additional salt and/or pepper if necessary.

Notes

This recipe makes about 8 cups of soup, enough for 6 - 8 people if served as a starter.

If you don't have an immersion blender, you can use a regular blender. (A regular blender will give the soup a more velvety smooth texture than an immersion blender.) If using a regular blender, make sure to work in batches so the soup doesn't overflow and follow these important safety tips!

How to make the soup ahead of time:

The soup can be made ahead of time using one of the following methods:

Prepare the soup as directed and store covered in the fridge for up to three days. To reheat the soup, gently warm the soup over the lowest heat setting and avoid boiling the soup to prevent the cream from separating.
Or, prepare the soup as directed, but stop and refrigerate (for up to three days) or freeze (for up to three months) before adding the cream and blending. Reheat on the stove until warm, then add the cream and blend. Add more broth or cream if the soup is too thick.

Keywords: canned pumpkin soup, pumpkin carrot soup, carrot apple soup, carrot soup, carrot pumpkin apple soup

Find it online: https://nibbleanddine.com/carrot-pumpkin-apple-soup-2/