Potato, pumpkin and carrot soup Calories

Yes, potato, pumpkin and carrot soup can be frozen in airtight portions once cooled. Thaw it in the refrigerator and reheat while stirring; the potatoes may make the texture slightly grainy, so blend briefly or add a splash of stock.

Black pepper, cumin, ginger and nutmeg all work well in potato, pumpkin and carrot soup. Use one or two rather than all of them, so the pumpkin and carrot flavors remain noticeable.

Potato, pumpkin and carrot soup can be creamy without dairy: blend the cooked vegetables thoroughly, since the potato naturally thickens the broth. Add hot stock gradually until it reaches the consistency you like.

Usually, yes: blending potato, pumpkin and carrot soup gives it the smooth texture many people expect. For a chunkier bowl, blend only part of the soup and stir it back into the pot.

A sweet, firm-fleshed cooking pumpkin works well in potato, pumpkin and carrot soup. Different pumpkins contain different amounts of water, so adjust the stock after cooking rather than adding it all at once.

Potato, pumpkin and carrot soup keeps for about 3–4 days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat.

Crusty bread, a green salad or a grilled cheese sandwich pairs well with potato, pumpkin and carrot soup. Add beans or lentils on the side if you want a more filling plant-based meal.

Yes, plain canned pumpkin can be used in potato, pumpkin and carrot soup. Stir it in after the potato and carrot have softened, and reduce the stock at first because canned pumpkin is already cooked and can make the soup thick.

Yes, potato, pumpkin and carrot soup works without onions. The vegetables still provide plenty of flavor when simmered in stock; add black pepper, ginger or herbs if you want a more savory taste.