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Prep Time15 minutes
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Cook Time45 minutes
This rich and flavorful roasted pumpkin and carrot soup combines caramelized vegetables with a creamy finish, perfect for a cozy meal.
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Ingredients
For the Soup
Pumpkin, peeled and chopped into small pieces
Carrots, chopped into small pieces
Potatoes, chopped
Onion, peeled and quartered
Garlic, peeled
Olive Oil
Vegetable Stock
Salt to taste
Pepper to taste
Thickened Cream
To Serve
Extra Cream, for swirling on top
Pumpkin Seeds, for garnish
Fresh Herbs such as parsley or thyme, for garnish
Nutrition
per Serving
- Daily Value*
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Calories250 kcal
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Protein3 grams
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Carbohydrates30 grams
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Dietary Fiber5 grams
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Sugars10 grams
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Total Fat13 grams
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Sodium600 milligrams
Instructions
Preheat to 200°C (392°F). Arrange the chopped pumpkin, carrots, potatoes, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly
Roast in the preheated oven for 30–35 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking.
Transfer the roasted vegetables to a saucepan. Add the vegetable stock and bring to a boil. Reduce heat and let it simmer for 5–10 minutes to allow flavors to meld.
Use an immersion blender to puree the soup until smooth. If the soup is too thick, add additional stock to reach the desired consistency
Stir in the thickened cream and heat gently without boiling. Adjust seasoning with salt and pepper to taste.
Pour the soup into a bowl. Swirl extra cream on top and garnish with pumpkin seeds and fresh herbs. Serve hot.
Tips and Substitutions
- Add a pinch of curry powder or ground cumin during the simmering step for a spiced version
- Replace thickened cream with coconut cream or a plant-based alternative.
- Incorporate sweet potatoes or parsnips for added sweetness and depth.
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