Creamy Roasted Pumpkin Carrot Soup/How to make best ever Pumpkin Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories and can be used for a lighter version.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water is cost-effective and can be flavored with herbs.

Cut the kabocha pumpkin in half and scoop out the seeds.

Peel and chop the carrots.

Add about 6 cloves of garlic to the chopped vegetables.

Drizzle with olive oil and season with about half a teaspoon each of cinnamon powder and ginger powder, along with salt and pepper.

Mix the vegetables together and spread them out on a baking sheet.

Roast in the oven at 350°F for about 30 to 45 minutes until the pumpkin is soft.

While the pumpkin is roasting, chop the onion.

In a pot, heat about 2 tablespoons of olive oil and sauté the chopped onion for 2-3 minutes.

Add the roasted pumpkin and carrots to the pot with the sautéed onion.

Pour in about 4 cups of chicken stock and bring to a boil, then let it simmer for about 10-15 minutes.

Use a hand blender to puree the soup until smooth, or transfer to a blender to blend.

Return the blended soup to the pot and add about half a cup of heavy cream.

Taste and adjust seasoning with salt, pepper, and a pinch more cinnamon and ginger if desired.

Serve the soup in bowls, garnished with a drizzle of cream and homemade croutons seasoned with cayenne, cinnamon, and melted butter, along with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens