Description of this recipe
This velvety smooth soup is a symphony of autumnal flavors, combining the sweetness of pumpkin and carrots with the warmth of four spices. It’s a comforting and nutritious dish, perfect for a chilly evening or a light lunch. The addition of coconut rice cream adds a subtle richness without being heavy, making it a delightful vegan option. This recipe offers a sophisticated twist on classic vegetable soup, elevating it to a gourmet experience. The vibrant orange hue is also visually appealing, making it a beautiful addition to any table. This soup is not only delicious but also packed with vitamins and antioxidants, offering a healthy and satisfying meal. It’s a versatile recipe that can be easily adapted to your own preferences, allowing you to experiment with different spices and toppings.
Why you will love this recipe
You will fall in love with this pumpkin, carrot, and four-spice velouté for several reasons. Firstly, its incredibly smooth and creamy texture is simply irresistible. The combination of pumpkin and carrots creates a natural sweetness that is perfectly balanced by the aromatic four spices and a touch of cinnamon. Secondly, this recipe is surprisingly easy to make, requiring minimal effort and readily available ingredients. Thirdly, it is a healthy and nutritious option, packed with vitamins, minerals, and antioxidants. Fourthly, it’s a fantastic vegan alternative to traditional cream-based soups, thanks to the creamy coconut rice cream. Finally, the warm, comforting flavors make it the perfect dish to enjoy on a cold autumn or winter day. The addition of toasted pumpkin seeds provides a delightful textural contrast, adding a touch of crunch to the creamy soup. Its vibrant color also makes it an impressive starter or main course for any occasion. You can easily customize this soup to suit your taste by adjusting the spices or adding other vegetables like sweet potatoes or butternut squash.
Ingredients:
- 15 cl de Riz Cuisine SOY (coconut rice cream)
- 750 g de potiron (pumpkin)
- 2 carottes (carrots)
- 1 pomme de terre (potato)
- 1 gousse d’ail (garlic clove)
- 1 orange
- 60 cl de bouillon (vegetable broth)
- 1 c à c de 4 épices (four-spice blend)
- ½ c à c de cannelle (cinnamon)
- 1 c à s de graines de courge (pumpkin seeds)
- Sel, poivre (salt, pepper)
Preparation:
Step 1: Prepare the Vegetables: Peel and dice the pumpkin, carrots, and potato into roughly equal-sized pieces. Mince the garlic clove. Zest the orange, reserving the zest for later, and then juice the orange.
Step 2: Sauté the Aromatics: In a large pot or Dutch oven, heat a tablespoon of olive oil (if not keeping it strictly vegan). Add the minced garlic and sauté over medium heat for about a minute, until fragrant. Be careful not to burn the garlic.
Step 3: Simmer the Soup: Add the diced pumpkin, carrots, and potato to the pot. Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
Step 4: Add Spices and Orange Juice: After 15 minutes, add the four-spice blend, cinnamon, and orange juice to the soup. Stir well to combine. Continue to simmer for another 10 minutes to allow the flavors to meld.
Step 5: Blend the Soup: Remove the pot from the heat and carefully transfer the soup to a blender. Blend until smooth and creamy. Alternatively, you can use an immersion blender to blend the soup directly in the pot.
Step 6: Finish and Season: Pour the blended soup back into the pot. Stir in the coconut rice cream. Season with salt and pepper to taste. Heat gently over low heat, being careful not to boil.
Step 7: Toast Pumpkin Seeds: While the soup is heating, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, or until lightly golden and fragrant. Watch them closely as they can burn quickly.
Step 8: Serve: Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds and a sprinkle of orange zest. Serve immediately.
COOKING Rating:
Easy
Serving Suggestions:
Serve this velouté as a starter or a light main course. It pairs well with crusty bread, a side salad, or a grilled cheese sandwich. For a more substantial meal, add a dollop of coconut yogurt or a swirl of pesto. You can also top it with croutons, toasted nuts, or a sprinkle of fresh herbs like parsley or cilantro.
Tips:
- For a richer flavor, roast the pumpkin and carrots in the oven before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes.
- If you don’t have coconut rice cream, you can substitute it with regular cream, coconut milk, or cashew cream.
- Adjust the amount of spices to your liking. If you prefer a milder flavor, use less four-spice blend and cinnamon.
- For a spicier soup, add a pinch of cayenne pepper or a few drops of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Freeze for longer storage.
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
Nutritional Information: (per serving, approximate)
Calories: 250 Protein: 5g Sodium: 300mg
Conclusion
This pumpkin, carrot, and four-spice velouté is a delightful and comforting soup that is perfect for any occasion. Its creamy texture, warm spices, and vibrant color make it a truly special dish. It is also a healthy and nutritious option, packed with vitamins, minerals, and antioxidants. Whether you are looking for a quick and easy weeknight meal or an elegant starter for a dinner party, this soup is sure to impress. Experiment with different toppings and variations to create your own signature version. Enjoy!
Questions and Answers about this recipe:
Q1: Can I make this soup without coconut rice cream? A: Yes, you can substitute coconut rice cream with regular cream, coconut milk, or cashew cream. Each alternative will slightly alter the flavor and texture of the soup, but it will still be delicious.
Q2: Can I freeze this soup? A: Yes, this soup freezes very well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q3: What can I add to make this soup spicier? A: For a spicier soup, add a pinch of cayenne pepper or a few drops of your favorite hot sauce. You can also add a small piece of finely chopped chili pepper to the soup while it is simmering.
Q4: Can I use canned pumpkin puree instead of fresh pumpkin? A: Yes, you can use canned pumpkin puree. However, the flavor and texture of the soup may be slightly different. Use approximately 750g of canned pumpkin puree in place of the fresh pumpkin.
Q5: What are some other vegetables that I can add to this soup? A: You can add other vegetables like sweet potatoes, butternut squash, parsnips, or celery to this soup. These vegetables will add extra flavor and nutrients to the dish. Adjust the cooking time accordingly depending on the type of vegetables you add.
