Creamy Pumpkin (Kabocha Squash) and Carrot Soup

Autumn is here! It's Pumpkin season and the recipe for this creamy pumpkin and carrot soup is quick and easy, making it a deliciously great comfort-dish that will get you into the autumn mood. I have fond memories of pumpkin soup, as it was a quick and nutritious dinner for cold, rainy nights during my days as a student.

Kabocha (or Japanese squash) has a rich and sweet flavour which goes perfectly with carrot. You may use another pumpkin or winter squash variety, as long as it is smooth textured and fiber-less, Buttercup and Acorn squash are both good options.

Ingredients:

- 500 g pumpkin/squash (3 cups)
- 200 g carrot (1 cup)
- 1 tbsp olive oil
- 1 tsp salt
- 700 ml water (3 cups)

Procedure:

1. Peel and cut carrot and pumpkin into rough square pieces.
2. Heat olive oil in a pot and add carrot and pumpkin. Sauté for about 3 minutes on high, stirring constantly to get the flavours out of the ingredients.
3. Add enough water to cover the pumpkin and carrot pieces (about 3 cups). Add salt and pepper to taste.
4. Partially cover the pot with a lid, and let cook until the pumpkin and carrot are tender and easy to cut through.
4. Remove from the heat, blend with a hand blender until smooth, add more water if needed to adjust the consistency to your taste.
6. Serve with croutons or garnished with olive oil and a dash of cream.

Oh, so easy! You can always tweak the recipe to your own tastes; for example, sauté some garlic and onion with the pumpkin and carrot and you'll get a deeper flavour with more undertones, although I like to keep it sweet and simple, as I prefer the taste of Kabocha as is, and the carrot brings out sweetness and adds a more vibrant orange color. You can, of course, keep the carrot away if you prefer.

Leave a comment below if you make pumpkin soup at home too!