Creamy Roasted Pumpkin and Carrot Soup

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Though summer has bidden farewell, there is no reason to mourn, as autumn has made its appearance. The noise of the rustling leaves, the sound of the rain, and the incredible display of vibrant colors - nature gives us ample reasons to fall in love and appreciate the season. And above all, autumn evokes feelings of warmth, comfort, and coziness that we keep longing for in this world of constant chaos.

The minute the air starts feeling crisp and the days start getting shorter, my body constantly craves food that keeps me warm and satisfied. The abundance of pumpkins at the grocery stores this time of the year inspired me to create a delicious, hearty, and comforting soup that perfectly displays the colors and flavors of fall.

The Roasted Pumpkin and Carrot Soup is not only creamy, and flavorful, but it is also healthy. Pumpkin is rich in vitamin E, vitamin C, iron, and folate -all of which strengthen our immune system.

And, you know what the best part is, you don't have to take the trouble of peeling off the hard skin of the pumpkin.

This recipe calls for roasting it that adds greater depth of flavor to the soup. Though roasting takes a bit of time, once it is done, this soup comes together super fast with just a handful of ingredients.

If you’re craving more cozy fall soups, don't miss my Beetroot Ginger Soup with Spicy Chickpeas and Roasted Tomato and Red Pepper Soup

The coconut milk adds a lovely velvety creaminess making it dairy-free, while the addition of fresh ginger adds a lovely kick to this sweet soup. It is naturally vegan and gluten-free. And will make its way into your fall recipe repertoire.


If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Creamy Tomato Spinach Pasta Roasted Pumpkin and Carrot Soup
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 4 servings
Calories per serving: 212kcal




Ingredients:
  • 600 g butternut squash cubed into 1" pieces
  • 300 g carrots cubed into 1" pieces
  • 1 large onion finely sliced
  • 1.5 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 4 cloves garlic minced
  • 1 tbsp ginger, minced
  • 2.5 cups vegetable broth
  • 1/2 tsp cumin
  • 1/2 cup coconut milk
  • Pumpkin seeds, to garnish
  • Coconut Cream, to garnish

Instructions:
  1. Preheat the oven to 200 degrees C. Toss the pumpkin and carrots with 1 tbsp olive oil, salt, and pepper. Place the veggies on a large baking sheet and roast for 45 minutes, or until the edges of the vegetables have browned and the pumpkin is fork-tender.
  2. Once it has cooled down completely, add the roasted vegetables in a food processor or blender and blend in small batches.
  3. Heat a large pot on the stove over medium-high heat. Add the remaining olive oil, the onion and sauté until translucent for about 5 minutes. Add the ginger and garlic and sauté for 2 minutes until lightly browned.
  4. Add the pureed mixture to the pot. Add in the cumin,the vegetable broth, the coconut milk, season with additional salt and pepper. Stir everything together and let the mixture come to a boil for 10-15 minutes.
  5. Serve hot with a swirl of extra coconut milk and pumpkin seeds. Enjoy!

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