Roasted Pumpkin and Carrot Soup
- Yield: 8
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Roasted Pumpkin and Carrot Soup
Ingredients
- Pumpkin - 3 cups, peeled sliced and deseeded
- Carrots - 2 medium
- Olive oil - 3 tbsp
- Salt and pepper
- Garlic - 2 cloves, crushed
- Onion - 1, peeled and sliced
- Chicken or Vegetable stock - 2 cups
- Ground ginger - 1 pinch
- Ground nutmeg - 1 pinch
- Ground cumin - 1 tsp
- Ground tumeric - 1 tsp
- Milk - 2 cups
Instructions
-
Preheat oven to 200°C. Line a large roasting pan with baking paper. Place pumpkin and carrot in a lined pan. Drizzle over olive oil, salt and pepper and toss to coat. Roast for 30-35 minutes or until golden and tender.
-
Heat a large soup pot over a medium high heat. Add the onion. Reduce heat to low and add the garlic. Cook, stirring often, for 5-10 minutes or until soft. Add all the spices and season with salt and pepper.
-
Add the pumpkin, carrot, stock and water. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 20 minutes, then cook uncovered for another 15 minutes
- Add the milk and stir through. Blend the mixture in a blender in batches. Return to the pot and stir to combine well. Heat the entire mixture well before serving.
