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Sarah L Samuels

Roasted Pumpkin & Carrot Soup


I recently asked on my blog if people would like some soup recipes from my cafe and I remembered we got a huge pumpkin and made lots of different soups from it.



This soup is just a nice hearty soup for a cold winters day with some bread or cheese scones. It’s nothing special just a really tasty seasonal soup! You could add some double cream or coconut milk for a more luxurious soup for a special occasion or dinner party.




It’s a perfect lunch for autumn and is lovely and warming. It would also be nice for Bonfire Night. It’s easy to freeze so you can make it in advance to use later.



Pre-heat the oven to 180°C (160°C fan).

Cut the pumpkin in half and scrape out the seeds.



Then cut into 5-6cm slices. Put some foil on a baking tray and place the prepared slices on the tray. Drizzle with 2 tbsp of olive oil and season with salt and pepper.



Roast in the oven for 40 minutes or until soft. Leave to cool slightly.



In a large pan heat 2 tbsp of oil then add the onions and garlic, then stir until soft but not browned.



Then add the stock and simmer.



Prepare the carrots and potatoes - peel and chop into roughly 2-3cm chunks,



Then add to the pan.



Remove the cooled pumpkin flesh from the skin and add to the pan.



Leave to simmer for 10 -15 minutes until the vegetables are all soft, then remove from the heat.



Blend the soup with a stick blender or in a liquidiser. Season to taste.




Serve warm with bread and butter or a homemade cheese scone.





Roasted Pumpkin & Carrot Soup


Sarah’s servings: 6

Sarah’s skill: Easy

Cooking time: 60 minutes


INGREDIENTS

1.5 kg pumpkin, unprepared weight

4 tbsp olive oil

½ tsp salt

½ tsp pepper

2 large onions, roughly chopped

3 garlic cloves

1 ltr vegetable stock

250g carrots

300g potatoes




METHOD

  1. Pre-heat the oven to 180°C (160°C fan).

  2. Cut the pumpkin in half and scrape out the seeds. Then cut into 5-6cm slices.

  3. Put some foil on a baking tray and place the prepared slices on the tray. Drizzle with 2 tbsp of olive oil and season with salt and pepper.

  4. Roast in the oven for 40 minutes or until soft. Leave to cool slightly.

  5. In a large pan heat 2 tbsp of oil then add the onions and garlic, then stir until soft but not browned.

  6. Then add the stock and simmer.

  7. Prepare the carrots and potatoes - peel and chop into roughly 2-3cm chunks, then add to the pan

  8. Remove the cooled pumpkin flesh from the skin and add to the pan.

  9. Leave to simmer for 10 -15 minutes until the vegetables are all soft, then remove from the heat.

  10. Blend the soup with a stick blender or in a liquidiser. Season to taste.

  11. Serve warm with bread and butter.







SARAH’S EXTRA SLICE


You can freeze the soup for up to 3 months.


You could add 100ml of double cream or some coconut milk to make the soup more luxurious and creamy if you prefer.




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