Quince and carrot soup

Total time: 40m
Preparation Time: 40m

For 4 people


Claudia - stylingqueen

Nutritional Information

Contains 321 Kcal, 6g Protein, 19g Carbohydrates, 22g Fat


  • Soup
  • 2 quinces
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1.2 litres vegetable bouillon
  • 800 g carrots, cut into approx. 1.5 cm slices
  • Toppings
  • 3 tbsp pecan nuts, halved
  • 1 tbsp olive oil
  • 3 tbsp pumpkin seeds
  • 4 tbsp crème fraîche

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  • Soup

    Peel and quarter the quinces, remove the cores and cut into slices. Heat the olive oil in a pan, sauté the onion. Add the quinces and carrots, cook briefly. Pour in the stock, bring to the boil, reduce the heat, cover the soup and simmer for approx. 20 mins. Puree the soup using a hand blender.
  • Toppings

    Toast the pecan nuts and pumpkin seeds in olive oil for approx. 3 mins. Serve the soup, garnish with the pecan nuts, pumpkin seeds and crème fraîche.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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