Roasted Pumpkin and Carrot Soup

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

Method:
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!

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