Roasted Pumpkin and Carrot Soup
This hearty and flavorful soup is a perfect way to warm up on a cold day. The pumpkin and carrots are roasted until tender and slightly caramelized, giving the soup a rich and complex flavor. The cumin, coriander, and smoked paprika add a warm and smoky spice. Serve with a dollop of sour cream or yogurt for a creamy finish.
The origins of roasted pumpkin and carrot soup are shrouded in mystery. Some say it was first created by a group of hungry farmers in the 18th century. Others claim it was invented by a French chef in the early 1900s. Whatever its true origins, this soup has become a classic for a reason. It's hearty, flavorful, and easy to make. Plus, it's a great way to use up leftover pumpkin and carrots.
Roasted Pumpkin and Carrot Soup Roasted Pumpkin and Carrot Soup Roasted Pumpkin and Carrot Soup Roasted Pumpkin and Carrot Soup
Prep time: 15 | Cook time: 45 | Serves: 4
Ingredients
  • 1 medium pumpkin, peeled and cubed
  • 6 carrots, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss pumpkin and carrots with olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender and slightly caramelized.
  3. Heat olive oil in a large pot over medium heat.
  4. Add onion and garlic and cook until softened.
  5. Add cumin, coriander, and smoked paprika and cook for 1 minute more.
  6. Add roasted pumpkin and carrots, along with vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  7. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
  8. Season with additional salt and pepper to taste.
Why It Works
  • Roasting the pumpkin and carrots before adding them to the soup intensifies their flavor and gives them a slightly caramelized texture.
  • The combination of cumin, coriander, and smoked paprika creates a warm and smoky spice that complements the sweetness of the pumpkin and carrots.
  • Using an immersion blender or transferring the soup to a regular blender and pureeing it until smooth gives the soup a velvety texture.