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Roasted Pumpkin Carrot Soup

We had our first delivery from this week, it is an online farm shop that sources high-quality regional and organic products directly from small farmers primarily in Switzerland. This means the products take less time to travel and therefore quality freshness is guaranteed. We ordered a seasonal vegetable basket that is good for two people, some cuts of lamb and even wild boar meat.

Since we had quite a lot of carrots and a small pumpkin in the delivery, I decided to make a wintery soup. This recipe is modified from Here is the original recipe link:


800 grams of pumpkin, diced

800 grams of carrots, diced

6 tablespoons of coconut oil

2 brown onions, diced

2 garlic cloves, minced

1 knob of ginger, grated

1 tablespoon of mustard seeds

2 teaspoon of ground coriander

1 teaspoon of cumin

1 teaspoon of turmeric

1 teaspoon of ground cardamom

6 cups of water

2 tablespoons of organic vegetable stock powder

A few sprigs of coriander for garnishing

Serves 6


  1. Preheat oven to 210°C. Line a large roasting pan with non-stick baking paper. Place pumpkin and carrot in lined pan. Drizzle over 4 tablespoons of coconut oil and toss to coat. Roast for 30-35 minutes or until golden and tender.

2. Meanwhile, heat the remaining coconut oil in a large saucepan over medium heat. Add the onion. Cook until soft. Then add the garlic, mustard seeds, coriander, cumin, turmeric and cardamom. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop.

3. Add the roasted pumpkin and carrot, with 6 cups of water and throw in the organic vegetable stock powder. Increase heat to medium. Cover and bring to boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.

4. Blend the soup in the pot with a hand blender.

5. Gently heat the blended soup over low heat for 5 minutes. Serve with a drizzle of hemp seed oil and garnish with a sprig of coriander. Voila! :)

My review of the recipe from is that it is easy to follow but it does take some time to prepare the pumpkin especially if you have no experience cutting a whole pumpkin like me. I had to go on Youtube to find a video on how to cut a pumpkin and this is the easiest one:

As for the taste of the soup, I would rate it 4 stars out of 5 only because I am not much of a creamy, dense soup person and it was rather sweet for me. My husband, on the other hand, loved the soup very much! In conclusion, I would make the soup again but it will only be a seasonal soup made during winter when I have more time.

I would recommend anyone who has never used pumpkin before to try the recipe! It was a good way to use all the carrots and experiment with cooking pumpkin in a different way than how I usually do which is to bake them in the oven. Happy cooking! :)

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