This Creamy Carrot and Pumpkin Soup recipe combines roasted carrots & canned pumpkin with siggi's yogurt to make a quick and easy soup for fall.
~by Regan Jones, RD
Thank you to Blog Brulee sponsor siggi's for making this year's event possible. This post is a part of that sponsorship. And thank you so much to my readers for allowing me to share posts with you about the brands I work with.
I had a colleague send me a snarky text the other day questioning the validity of my life changing chili.
Y'all. If you can't be happy for a woman when she's discovered life changing chili, what kind of friend are you?
I basically told this person #YourLoss if you don't make it. The root of the snark was based on my use of a tomato-basil pasta sauce in a chili recipe, with this person assuming of course there's no way what resulted was good chili. All I can say is:
I did and you're welcome.
Here's the thing, though. This type of recipe snobbery isn't new. Somewhere we "foodies" have convinced ourselves that recipes have to be complicated to taste good, in the same way we've complicated how much "stuff" has to be in many of our favorite foods.
Take yogurt for example.
There are SO many varieties of yogurt available these days, it almost blows my mind to walk the dairy case at my supermarket. And while I LOVE that Americans are embracing yogurt for its healthy bacteria and protein content, I wish more of us were trying to ease into the less sugary flavors of yogurt, like those of our Blog Brulee Sponsor -- siggi's.
By now I'm sure you're familiar with the brand, siggi's. If you're not, it means you missed the Peanut Butter Fudge Brownie Pie that I created last year when siggi's sponsored The Recipe ReDux.
Now that you're all caught up on that, let's talk about siggi's real claim to fame -- the skyr (yogurt) company founder Siggi Hilmarsson first created in his own NYC kitchen in 2004.
If you've never tried siggi's plain, 4% yogurt you don't know what you're missing. All that overwhelming tang and bite of a plain, nonfat regular yogurt magically disappears when you choose a yogurt with more fat (You may love that tang and bite, but I personally like it a bit milder). Siggi's 4% yogurt is (in my humble opinion) a wonderfully satisfying breakfast topped with fruit and chia seeds (I happen to know Siggi is known to eat his this way, too), but the beauty of the unsweetened skyr in creating a silky texture in today's soup is what I love.
This soup is the perfect balance of creamy yogurt, caramelized roasted carrots and hearty fall pumpkin -- in a simple recipe. I hope you'll make it and I hope you'll agree. If you don't, I guess you too can send me a snarky text.
Before you go! If you prefer a little less sweetness than my pie or a little more than my soup, be sure to check your dairy case for siggi's assortment of subtly sweet varieties that range from 0% to 4% (with their 4% strawberry & rhubarb being my personal fave.)
ad: Carrot & Pumpkin Soup combines roasted carrots & canned pumpkin w/Greek yogurt to make a quick fall soup! Tweet this
Creamy Carrot and Pumpkin Soup
Makes 2 to 3 servings
- 1 teaspoon canola oil
- 1/2 teaspoon dried rosemary
- 6 roasted medium-size carrots, cut into pieces
- 2 cups chicken stock
- 1/2 (15-ounce) can pumpkin
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/4 cup siggi's yogurt
- Heat oil in a medium saucepan over medium heat; add rosemary and cook 30 seconds or until fragrant (be careful not to burn.)
- Add remaining ingredients (except yogurt) to pan; bring to a boil and simmer 10 minutes.
- Remove from heat and process until smooth using a hand-held or regular blender. Stir in yogurt.
Note: Nutrition facts reflect 1 of 2 servings.