Any kind of roasted vegetable soup is guaranteed to be a winner in the winter season, but this Warming Roast Pumpkin And Carrot Soup is a really big hit.
Full of warm colours and flavours, with a hint of Indian spices, there’s more than enough going on here to satisfy a variety of taste preferences.
We love making this up in large batches for freezing (this recipe feeds six, but you can double if you have a big enough soup pot), and it’s great with naan or warm bread on the side. For a tang, a spoon or two of natural, unflavoured yoghurt (like Greek yoghurt) is delicious.
Method
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Preheat your oven to 210 degrees. In a bowl toss the carrot and butternut pumpkin pieces with 2 tablespoons of oil, until they're well coated.
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Place the pieces in a roasting pan lined with baking paper and roast for about 30 minutes, or until tender.
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While the vegetables are roasting heat the rest of the oil (the remaining 2 tablespoons) in a large soup pot.
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Add the large thinly sliced onion, along with some salt if you like. Reduce heat to low and cook the onion slowly for 15-20 minutes, until soft and caramelised. Once this has occurred add the garlic and the spices. Cook, stirring, for two minutes until fragrant.
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When the vegetables are roasted and tender, add them to the soup pot along with the stock and water. Increase the heat to medium, and cover and allow to boil. Once boiled, reduce heat again and cook for 15 minutes. Set aside to cool.
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If you have a stick blender, start blending the soup mixture in the pot. If you don't, you'll need to leave it to cool a little bit before transferring to a blender. You may also need to blend it in parts.
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Prior to serving, heat the smooth and blended soup again for about 5 minutes, or until heated through. Then serve with a ladle, topping with yoghurt and serving with naan or bread as desired.
