Healthy Roasted Pumpkin & Carrot Soup by Chef Pranav Joshi | Fortune Foods

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Preheat the oven to 400°F.

Chop the pumpkin and carrots into chunks and place them on a baking sheet.

Drizzle with Fortune Sunflower oil and sprinkle with salt, black pepper, and paprika powder.

Roast in the oven until tender and slightly caramelized.

While the vegetables roast, chop the onion, garlic, and celery.

In a large pot, heat Fortune Sunflower oil over medium heat and sauté the onion until translucent.

Add the garlic and sauté for an additional minute until fragrant.

Once the pumpkin and carrots are roasted, add them to the pot with the onion and garlic.

Pour in the vegetable stock and bring to a simmer.

Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.

Stir in cream and adjust seasoning with salt and black pepper as needed.

Finish with a sprinkle of chopped coriander and sunflower seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens