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Pumpkin Carrot Soup

There is nothing like a bowl of soup on a cold day, and even better if served with some nice bread! 

All we need to do is bake some vegetables until they are tender, and then blend them. Add milk or stock, and mix until we get a rich, creamy consistency. Super simple and delicious.

We can serve it with some croutons, maybe some grated cheese, or a baked slice of bread with pesto spread and parmesan cheese. 

If you try out this Pumpkin Carrot Soup, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!

Pumpkin Carrot Soup


  • 1 medium-size pumpkin
  • 1 big carrot
  • 1/2 sweet red bell pepper
  • 1/2 shallot (or onion) 
  • Olive oil
  • 1/2 cup milk (or chicken or vegetable stock)
  • 1 o 2 cups vegetable broth (or chicken broth)
  • Salt and pepper


  • Preheat oven to 210°C / 410°F.
  • Cut the pumpkin cut in half lengthwise and remove the seeds. Peel the carrot and cut it in half lengthwise. Place them on a baking tray together with the red pepper, deseeded. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-50 minutes or until the pumpkin is tender.
  • Scoop out the pumpkin flesh and discard the peel. Place all the vegetables in a food processor or blender, add the milk, then gradually the stock, and blend to the desired consistency. Transfer to a cooking pot and add salt and pepper to taste.


I served the soup with slices of bread with pesto spread I had in the fridge (olive oil and fresh herbs also works), topped with parmesan cheese and baked in a hot oven for 2 minutes.
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