Roasted Pumpkin and Carrot Soup

There is no better time to have soup than winter. While the soup we make at home is normally cooked on a stove with chunks of vegetables, this was my first attempt to make a soup-puree. It turned out really well.

Ingredients (serves 6):
1 kg pumpkin, peeled and chopped into cubes
500g carrots, chopped, skin on
2 tbs olive oil
salt and pepper to taste
1/2 tsp ground cinnamon
1 litre water
1 tsp grated ginger

Preheat oven to 200C. Place pumpkin onto a lined baking tray. Place carrots onto a separate lined baking tray. Drizzle the olive oil between the two trays and season both with salt, pepper and the cinnamon. Mix the oil and seasoning with your fingers through veggies. Roast for 40 minutes or until the vegetables are cooked through and have caramelised. Place pumpkin and carrots into a blender, add the water and the ginger and puree until smooth. To adjust consistency, add some more water. Serve soup hot with your choice of side serving (I used home-made basil pesto). Enjoy!

3 thoughts on “Roasted Pumpkin and Carrot Soup

Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s