Merv’s Carrot Pumpkin Soup

Whenever I made this soup, there was always a compliment forthcoming from one of the executives I cooked for, which is why I named it after him! He loved it! It’s an easy soup to do & I have substituted cooked, pureed butternut squash for the pumpkin when I happen to have it on hand. Soup is just such a good thing!

Makes 7 or 8 Servings

1 large onion, coarsely chopped
1 Tbsp. butter
1 lb. carrots, sliced
5 cups chicken stock** or tinned low salt/no salt chicken broth
¼ tsp. dried thyme, crushed
1/8 tsp. freshly ground black pepper
1 cup tinned pumpkin**

Garnish: sour-cream topping

Stir together 1 cup sour cream & 2 Tbsp. snipped chives or finely chopped green onions. Cover & chill until you are ready to serve the soup.

Melt the butter over medium heat in a large pot. Add the onions & sauté until tender; add the carrots,
Stock, thyme & pepper; bring to a boil; reduce the heat & simmer, covered, 30 minutes or until the veggies are very tender.

Cool the soup for 30 minutes (see below), then puree the mixture in a blender, a third at a time. Return to the pot; add the pumpkin & heat over medium heat until very hot.

Ladle the soup into warmed bowls & top with the sour cream topping. If you like, you can simply scatter a few snipped chives or green onions on top of the soup.

**If you would like to make your own stock, please go to Making Stock.

**If you would like to make pumpkin puree, please go to Making Pumpkin Puree.

**To see about blending hot liquids, please see My Kitchen/Cooking Tips.

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