Pumpkin Soup

by Christianne
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Pumpkin Soup (Serves 6)


  • 2¼ lbs / 1 kg pumpkin
  • 1 lb / 500g carrots
  • 2 tbsp olive oil
  • Pinch of sea salt and black pepper
  • ½ tsp ground cinnamon
  • 1¾ pints / 1l water or vegetable stock
  • 1 tsp fresh grated ginger (optional)


  1. Preheat the oven to 200°C / 390°F / gas mark 6.
  2. Peel and chop pumpkin into chunks and place on a lined baking tray.
  3. Wash carrots, chop roughly, and place on a separate lined baking tray.
  4. Drizzle olive oil on both trays, season with salt, pepper, and a little cinnamon. Mix well.
  5. Roast for 40-45 minutes until caramelised.
  6. Blend roasted pumpkin and carrot with about ¾ of the water and ginger if desired.
  7. Adjust consistency with more water.
  8. Serve hot and enjoy the nourishing soup!

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