The Best Carrot Pumpkin Soup with Brown Butter
This creamy carrot and pumpkin soup has such amazing flavor you will think you're at a 5 star restaurant, but it's actually extra easy to make.
Ingredients
- 15 ounces canned pumpkin or fresh pumpkin, cubed
- 1 pound potatoes peeled and cut into pieces
- 1 pound carrots washed, trimmed and cut into pieces
- 3 Bay leaves
- 2 teaspoons salt divided
- ½ cup butter
- 1 cup half-and-half
- 2½ cups water reserved from cooking vegetables
- 1 Tablespoon vanilla extract
- 1 teaspoon cinnamon optional
Instructions
- Brown butter over medium heat until golden brown, stirring constantly. Set aside.
- Bring water and 1 teaspoon of salt to a boil. Add bay leaves and carrots and cook for 2-3 minutes. If using fresh pumpkin add it now.
- Add potatoes to pot with carrots. Cook until fork tender, approximately an additional 12 minutes.
- Drain vegetables, reserving water. Discard the bay leaves.
- Add all remaining ingredients to blender and process until smooth. Use only 1½ cups water to begin with. Add additional water if needed for desired consistency.
- Return soup to saucepan and heat thoroughly before serving.
- Garnish as desired.
Notes
- Unless a large blender is used the soup will need to be processed in two batches.
- Salted or unsalted butter may be used, adjusting salt accordingly.
- Canned pumpkin or fresh pumpkin may be used. If fresh is used it should cooked with the other vegetables.
- Vanilla extract, paste or vanilla scraped from a vanilla bean may be used.
- Water may be added to reach desired consistency.
Nutrition
Calories: 309kcalCarbohydrates: 29gProtein: 4gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 987mgPotassium: 769mgFiber: 6gSugar: 8gVitamin A: 24281IUVitamin C: 23mgCalcium: 108mgIron: 2mg
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