Spicy Pumpkin-Carrot Cream Soup Recipe

Name: Spicy Pumpkin-Carrot Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g pumpkin (skinned, cleaned and chopped); 300 g carrots (chopped); 1 large onion (finely chopped); 1 sweet bell pepper (finely chopped); 250 g bacon (cubed); 100 ml cream; fresh basil; pepper; paprika; chili powder

Servings: persons

1
Pick a pan for the soup and bake bacon in it until crisp with some pepper.
2
Take out the bacon with a slotted spoon and save it for later.
3
Sautee bell pepper and onion in bacon fat until soft.
4
Add carrot and pumpkin, as well as the paprika and chili, and turn down the flame a bit.
5
Regularly stir the mixture, keeping the lid on in between, until the pumpkin is very soft.
6
(Use a low temperature to prevent burning.
7
).
8
Once the pumpkin has become very soft, add the cream and use a masher to reduce any big pieces to pulp.
9
Let it simmer until you're ready to serve, adjusting taste if necessary.
10
A minute or so before serving, add the fresh basil (tear the leaves).
11
Then stir in the crisp bacon and serve.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 750 g pumpkin (skinned, cleaned and chopped), 300 g carrots (chopped), 1 large onion (finely chopped), 1 sweet bell pepper (finely chopped), and more.

Yes, Spicy Pumpkin-Carrot Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Pumpkin-Carrot Cream Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions