Roasted Pumpkin Carrot Soup – When the winter weather arrives, this delicious belly-warming pumpkin and carrot soup is the ideal way to replenish your body with cold and flu-fighting superfoods like turmeric, garlic, lemongrass, and ginger. This huge bowl of comfort is very thick and creamy without the need for heavy cream, and it’s the perfect midweek winter warmer. This hearty soup is mildly spicy, naturally gluten-free and dairy-free, and can be made in four different ways, even in your Instant Pot! This silky vegan soup is the ideal way to kick off pumpkin season. It’s rich, somewhat spicy, and loaded with oh-so-healthy ingredients. It’s also dairy-free, gluten-free, vegan, and tasty. Pumpkin and carrot pair beautifully and produce a wonderful sweet flavor that is perfectly balanced by the warm and hearty spice blend. Serve with toasted rustic bread and a drop or two of dairy-free yogurt/sour cream/cashew cream.
Pumpkin Carrot Soup:
It has a delicious, sweet and creamy flavor. In addition, the roasted pumpkin and carrot soup may be utilized in weight-loss and detox regimens. This spicy vegan pumpkin and carrot soup dish takes less than 30 minutes to prepare and uses only simple, nutritious ingredients. This is a favorite soup to cook during the winter months since it is low in fat yet high in fiber and minerals. It’s a feast for the senses and warms the heart from the first spoonful!
- Olive Oil
- Vegetable Stock
- Coconut Cream
- Pepper to taste
- Bread Crumbs
- Pumpkin Seeds
- Rocket Leaves
How To Make Roasted Pumpkin Carrot Soup?
- Preheat the oven to 170 degrees Celsius. Peel and cut the pumpkin into cubes, then slice the carrots and leave the garlic unpeeled. Roast the pumpkin, carrots, and garlic for 20–30 minutes, or until tender, on a baking pan with a splash of oil.
- First, peel off the garlic skin. The pumpkin, carrots, and garlic should then be blended or mashed together.
- Add the cream and stock to a large pot, followed by the pureed vegetable mixture.
- Season with pepper and top with bread crumbs to serve. Sprinkle some rocket leaves and pumpkin seeds on top for a more visually appealing appearance. If you are not a vegetarian, use chicken stock for the veggie stock (will add more flavor). Enjoy!
Tips And Tricks:
- It’s incredibly simple to make pumpkin and carrot soup from scratch.
- Roasting the vegetables really brings out the taste and makes the extra effort worthwhile.
- It also aids in making the soup extremely creamy without the use of actual cream, allowing you to keep this soup light and dairy-free with little effort.
- Unintentionally vegan pumpkin soup is on the way!
The Secrets To Flavorful Roasted Carrot Soup:
This creamy roasted carrot soup is modest yet delicious. This Roasted Carrot Soup seems simple and unassuming in its bowl, and while it is extremely quick to prepare, its flavor is anything but basic. Roasted veggies are the secret to its rich, almost dizzying flavor. In the oven, roast carrots, onions, and garlic until thoroughly caramelized and soft. I sprinkled some cumin on the carrots before roasting them for a little additional flavor, but if you want to keep it simple, salt and pepper are all you really need.
What Gives This Carrot And Pumpkin Soup Its Radiance?
The inclusion of garlic, lemongrass, ginger, and turmeric elevates the flavor of a typical pumpkin and carrot soup while also making the bowl more nutritional and therapeutic for the body. As a result, the gleaming. Swirl a little natural Greek yoghurt on top, or use cashew cream if you’re going vegan. In any case, your body will shine from the inside out for several days.
How To Cook Pumpkin And Carrot Soup?
What I like best about this pumpkin and carrot soup is that it can be cooked in a variety of ways.
- Hob: For a traditional approach, sauté the vegetables in a heated skillet with olive oil and spices, then add stock and simmer until tender.
- If you have extra time, roast all of the veggies in the oven with the olive oil and spices. Then combine all of the ingredients in a blender, adding a little hot stock at a time, until you get a silky texture.
- Simply combine all of the ingredients in your Instant Pot. Set it to manual for 10 minutes and let it do all the work. Puree the soup with an immersion blender until smooth and creamy.
- Steamer: To make a lighter version, simply place all of the vegetables in a steamer and steam until soft and tender. Then, combine with the olive oil, spices, and hot stock until smooth and wonderful.
The Health Advantages Of Pumpkin:
- Pumpkin is a food that is high in vitamins and minerals while being low in calories. It contains beta-carotene, a substance that your body converts into vitamin A. If you eat pumpkin frequently, especially in the fall when it is in season, you will reap the following benefits: pumpkin contains fiber, potassium, and vitamin C, nutrients that can lower the risk of developing heart disease.
- A Diet rich in beta-carotene can lower the risk of prostate cancer; and a diet rich in beta-carotene can reduce the risk of prostate cancer.
- High fiber level, which slows the absorption of sugar into the blood and preserves the health of the digestive tract; pumpkin has a high vitamin C content, which helps you have a strong immune system.
The Health Advantages Of Carrots:
- Carrots are incredibly low in fat and protein.
- Include beta carotene, biotin (a B vitamin that is necessary for metabolism), phylloquinone (vitamin K1 is vital for blood coagulation), potassium (essential for blood pressure regulation), and vitamin B6 (helps with the conversion of food into energy).
- Antioxidants such as alpha-carotene, lutein, lycopene, polyacetylenes, and anthocyanins.
Is It Possible To Freeze This Vegan Pumpkin Soup?
Without a doubt! In fact, this pumpkin soup freezes quite well. Simply place any leftover soup in a freezer-safe container and freeze for up to one month.
Freezing And Storing:
- If you don’t eat the soup all at once, put it in an airtight container in the fridge for 3 days.
- Soup with carrots and pumpkin reheats wonderfully. Simply reheat on the stovetop or in the microwave, as desired.
- This soup is also great for meal planning because it can be made ahead of time and frozen for up to 2 months.
- Simply take it out of the freezer and let it defrost before warming on the stovetop or in the microwave.
What Goes With Roasted Pumpkin And Carrot Soup?
While this roasted carrot soup is delicious on its own, here are some suggestions for what you may serve it with:
- Vegetables. I usually top mine with leftover roasted veggies, such as these Roasted Brussels Sprouts with Garlic or these Tahini Roasted Carrots.
- Chickpeas. This soup is fantastic with roasted chickpeas.
- Chicken. Top your soup with some chicken.
- The grilled cheese sandwich. This soup goes well with Avocado Grilled Cheese Sandwich with Herbed Goat Cheese and Garlic, BLT Grilled Cheese, Eggplant Ricotta Grilled Cheese, or Roasted Carrot Grilled Cheese for a heartier dinner.
MORE DELICIOIUS RECIPES HERE:
- 1 big brown onion, cut into thin wedges
- 3 garlic cloves, sliced
- 5 large carrots, coarsely chopped
- 300 g Kent pumpkin, seeded, skinned, and cut into 3cm chunks
- 2 tbsp. avocado oil or extra virgin olive oil
- 1 tsp powdered turmeric
- Sea salt and pepper to taste
- 1 cup dry red lentils
- 1.5 L vegetable stock
- 1 tbsp. chopped lemongrass
- 1 tbsp. freshly grated ginger
- Greek style natural yogurt to serve
Preheat the oven to 400°F.
Place the onion, garlic, carrots, and pumpkin on a baking sheet.
Toss in the oil and turmeric to cover. Roast the veggies for 25 minutes, or until soft. Meanwhile, combine the lentils, stock, lemongrass, and ginger in a large heavy-based pot.
Bring to a simmer over medium heat, covered with a lid. Once the lentils are ready, remove the lid and cook uncovered for around 30 minutes.
Once the veggies are roasted, add them to the cooked lentil mixture and simmer for another 5 minutes.
Blend the soup to your desired consistency with an immersion blender. Alternatively, purée the soup in stages in a blender.
To serve, pour the soup into a bowl, season with salt and pepper, and top with a dollop of yogurt.
If you can't locate fresh lemongrass, prepared lemongrass in a glass jar may typically be found in the Asian department of the grocery store.
Refrigerate in an airtight container for up to three days.
Freezing: You can make this soup ahead of time and freeze it for up to 2 months. Simply let it defrost before reheating.
This soup may be made with either fresh or canned pumpkin.
Refrigerate leftovers in an airtight jar for up to 2 days or freeze for up to 1 month.