RECIPES VEGETARIAN SOUPS

Warming Roast Pumpkin And Carrot Soup

Summary

Servings 7
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

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Ingredients

  • 900 g Carrots peeled, cut into 1cm bits
  • 4 tbsp Olive Oil
  • 1 Large Brown Onion thinly sliced
  • 3 tsp Garlic minced
  • 2 tsp Cumin ground
  • 2 tsp Coriander ground
  • 1 tsp Turmeric ground
  • 1 tsp Cardamom ground
  • 1 tsp Pepper
  • 4 cups Vegetable Stock
  • 2 cups Water
  • 1 900 Gram Butternut Squash peeled, deseeded, cut into 1cm bits

Nutrition Information

Qty per
431g serve
Qty per
100g
Energy 1174.4728571429kcalcal 272.60793156045kcalcal
Protein 2.5671194379391gg 0.59585635869666gg
Fat (total) 124.21044496487gg 28.830596019434gg
 - saturated 17.843583138173gg 4.1416898324562gg
Carbohydrate 17.809133489461gg 4.1336936940855gg
 - sugars 8.969906323185gg 2.082012874272gg
Dietary Fibre 5.1442154566745gg 1.1940283903681gg
Sodium 512.09714285714mgmg 118.8633198488mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Any kind of roasted vegetable soup is guaranteed to be a winner in the winter season, but this Warming Roast Pumpkin And Carrot Soup is a really big hit.

Full of warm colours and flavours, with a hint of Indian spices, there’s more than enough going on here to satisfy a variety of taste preferences.Warming Roast Pumpkin And Carrot Soup | Stay at Home Mum.com.au

We love making this up in large batches for freezing (this recipe feeds six, but you can double if you have a big enough soup pot), and it’s great with naan or warm bread on the side. For a tang, a spoon or two of natural, unflavoured yoghurt (like Greek yoghurt) is delicious.

Method

  1. Preheat your oven to 210 degrees. In a bowl toss the carrot and butternut pumpkin pieces with 2 tablespoons of oil, until they're well coated.

  2. Place the pieces in a roasting pan lined with baking paper and roast for about 30 minutes, or until tender.

  3. While the vegetables are roasting heat the rest of the oil (the remaining 2 tablespoons) in a large soup pot.

  4. Add the large thinly sliced onion, along with some salt if you like. Reduce heat to low and cook the onion slowly for 15-20 minutes, until soft and caramelised. Once this has occurred add the garlic and the spices. Cook, stirring, for two minutes until fragrant.

  5. When the vegetables are roasted and tender, add them to the soup pot along with the stock and water. Increase the heat to medium, and cover and allow to boil. Once boiled, reduce heat again and cook for 15 minutes. Set aside to cool.

  6. If you have a stick blender, start blending the soup mixture in the pot. If you don't, you'll need to leave it to cool a little bit before transferring to a blender. You may also need to blend it in parts.

  7. Prior to serving, heat the smooth and blended soup again for about 5 minutes, or until heated through. Then serve with a ladle, topping with yoghurt and serving with naan or bread as desired.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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