Roasted Pumpkin Carrot Soup
Updated: Nov 11, 2019
We had our first delivery from Farmy.ch 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 vegetables 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 Taste.com.au. 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 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 tablespoon of organic vegetable stock powder
A few sprigs of coriander for garnishing
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 the boil. Reduce heat to low. Cook, covered, for 15 minutes. Uncover. Set aside for 15 minutes to cool slightly.
4. Transfer half the pumpkin mixture to the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with remaining pumpkin and carrot mixture.
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 Taste.com.au 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 taste of the soup, I would rate it 3.8 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 conculsion, 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 cooking pumpkin in a different way than how I usually do which is to bake them in the oven. Happy cooking! :)