Creamy Pumpkin, Carrot & Ginger Soup
Rich with roasted vegetables and spiced with warming aromats, this soup will be one of your new lunchtime go-tos. Crunchy, omega-3 pumpkin seeds provi...de texture whilst the roasted gourd (pumpkin) adds an indulgent creaminess without the need for dairy. Read more Rich with roasted vegetables and spiced with warming aromats, this soup will be one of your new lunchtime go-tos. Crunchy, omega-3 pumpkin seeds provide texture whilst the roasted gourd (pumpkin) adds an indulgent creaminess without the need for dairy.
Plantpoints
spices
seeds
Plantpoints
spices
seeds
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
pumpkin - peeled butternut squash, celeriac, sweet potato
toasted pumpkin seeds - toasted sunflower seeds, toasted pine nuts
chilli flakes - cayenne pepper, paprika
Plantpoints
spices
seeds
Ingredients
Method
Gather your ingredients and preheat the oven to 200°C/180°C fan/gas 6.
Toss the carrots and pumpkin into a baking tray. Add half of the olive oil, season with salt and black pepper and roast for 20 minutes.
Meanwhile, heat a large pot over a medium-high heat and add the remaining olive oil. Add the ginger, spring onions, chilli flakes and cinnamon, then fry for 30 seconds, until fragrant.
Add the roasted vegetables and stock to the pot and simmer for 5 minutes.
Then blend with a hand blender until smooth. Taste and adjust seasoning with salt and pepper.
Divide the soup into serving bowls, drizzle with a little olive oil and garnish with the pumpkin seeds. Sprinkle over more chilli flakes if you like it spicy!
Notes
Alternatives:
pumpkin - peeled butternut squash, celeriac, sweet potato
toasted pumpkin seeds - toasted sunflower seeds, toasted pine nuts
chilli flakes - cayenne pepper, paprika
User comments (8)
Whilst I waited for vegetables to finish roasting, I added 1/2 cup red lentils to the stock and spice liquid (I cooked quantity for 6 people so 1/2 cup wasnt a lot) End result was delicious!
The first non 5 star I've rated. It's not me, it's you, who knows lol
I did use sweet potato and coriander/parsley instead of pumpkin (nout about now). I felt theres too much ginger for these flavours but could just be individual taste. I think roasting the veg longer could help and cooking the spices off for longer would reduce the intensity also.
Still a good lil go to though
Still a great go to for
Its nice but I'd put less cinnamon and ginger in next time and maybe add garlic? But thats my personal taste I suppose.
Id never toasted pumpkin seeds before - completely different taste & enhance the soup which was satisfying.
Used the quantities for 4 people.
Only needed half the cinnamon.
Used 2/3 rds of the stock to keep it nice and thick.
Swapped the pumpkin for sweet potato.
Did not add chilli.
Very tasty.
Easy to make
We opted to boost the ingredients to serve 8, but to get a thicker result, we did not use 2L of stock, but 1200ml instead. Our tolerance of chilli isn’t great, so we kept the quantity to half a teaspoon, instead of the automated amount on increasing serving size
Super tasty and easy to make! It gave me a real lift on cold wintry day. I didn’t have spring onions so swapped for a small brown onion and didn’t have any pumpkin seeds but it didn’t matter. Will definitely make again, thank you!