Soup is absolutely my staple dinner meal in winter, as salads are for me in summer. I love that you can combine almost anything to create a delicious soup. And especially that you can mask a ton of nutritious ingredients in a soup. Hearty and comforting, this delicious Spicy Roasted Pumpkin & Carrot Soup has a punch of flavour.
Roasting the veggies brings out their natural sweetness and adds so much depth of flavour. I love a little spice with sweeter veggies like corn, carrots, sweet potatoes, butternut and definitely pumpkin. Think of your favourite veggie curry, but smooth and creamy.
I have loads of soup recipes on my blog already, and I’m sure this winter will add quite a few more since I like to change up the ingredients depending on what I have on hand at the time. I love to share these when I find yummy combinations so keep an eye out for some new additions.
Spicy Roasted Pumpkin & Carrot Soup
Ingredients
- 3-4 Tbsp Olive Oil
- 500 grams Pumpkin Peeled and chopped
- 300 grams Carrots Peeled and chopped
- 1 tsp Medium Curry Powder
- ½ tsp Masala or Mother in Laws Spice* (*See Notes)
- ¼ tsp Ground Cinnamon*
- ¼ tsp Ground Ginger*
- 1 Dash of ground nutmeg*
- 1 Dash of ground all spice*
- 1 tsp Brown Sugar Optional
- 1 tsp Salt
- 1 Clove of garlic Crushed
- 3-4 Cups Vegetable Stock**
- Salt and Pepper to taste
- 1 Cup Fresh Cream (250ml) Or coconut milk for a vegan version
Instructions
- Preheat the oven to 200°C
- Prepare your pumpkin and carrots
- Add the olive oil, veggies, spices and sugar to a large oven dish
- Season with salt and mix through
- Roast for 25 – 30 minutes until the pumpkin and carrots start turning tender and roasty
- When the veggies are ready, remove from the oven and add to a large pot. Add the crushed garlic and bring to medium heat for the garlic to start softening. Cook for a couple of minutes
- Add the stock and cook on medium heat for around 15 minutes. You want a steady simmer not a rolling boil
- After the soup has cooked for the fifteen minutes, remove from the heat and blend, either using a hand/stick (immersion) blender or a standard blender. If using a standard blender, remember to remove the middle section from the lid to prevent the steam building up and causing an 'explosion'. Blend until smooth. If it becomes too thick start adding a little cream
- Return to the pot and set on the stove again. I do not usually turn the heat on as the residual heat is usually enough to keep the soup warm. If not, or if you have prepped the soup early, heat through on a low temperature
- Add the cream, reserving a little to drizzle over to top, and mix through until combined. Be sure not to bring the soup to a boil after adding the cream as it will curdle/split
- Taste and season with salt and pepper if necessary
- Serve and drizzle over a little of the reserved cream and sprinkle with fresh herbs or seeds for a little crunch as I did
- This soup is delicious served with crusty bread or croutons
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