Ingredients
- 1 kilogram pumpkin, peeled and diced
- 5 carrots, peeled and diced
- 4 tablespoons olive oil
- 1 tablespoon mustard seeds
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon chilli powder
- 4 cups stock
- 2 cups water
Instructions
- Preheat the oven to 210 °C. Place the pumpkin and carrot on a tray lined with baking paper and then drizzle with 2 tablespoons of olive. Season with salt and pepper and then toss to coat everything. Roast in the oven for 35 minutes.
- Heat the remaining 2 tablespoons of olive oil in a large saucepan/soup pot and add the mustard seeds and spices. Cook for 2-3 minutes until aromatic and the mustard seeds are starting to pop.
- Add in the carrot and pumpkin, along with the stock and water. Bring the mixture to a boil.
- Once the mixture is boiling, reduce the heat to low and cook covered for 15 minutes. Uncover the soup and leave to rest for at minutes to cool slightly.
- Use a stick mixer to blitz the soup until all large chunks have been removed.
- Heat over a low heat until warmed through and then ladle among serving bowls. Serve with a splash of cream and season with salt and pepper.
This carrot and pumpkin soup is quite a simple recipe filled with flavor and guaranteed to warm the body on a cold winters’ night. Mustard seeds along with an assortment of spices give the soup a subtle kick that elevate the flavors of an otherwise classic pumpkin soup.
Preparing the Carrot and Pumpkin Soup
Start by peeling and dicing the carrot and pumpkin. Try to keep the cubes of vegetable uniform in size and keep them small to speed the roasting process. Add the prepared vegetables to a baking tray, season with salt and pepper and then drizzle with olive oil.
Roast the vegetables for approximately 35 minutes.
Cooking the Carrot and Pumpkin Soup
Take a large soup pot and add olive oil, mustard seeds and the remaining spices. Heat over a low heat for 2-3 minutes until the spices are aromatic and the mustard seeds start to pop.
Add the carrot and pumpkin to the soup pan, along with vegetable stock and water and then bring to a boil. Reduce the heat to low and simmer covered for 15 minutes.
Allow the soup to cool for about 15 minutes before using a stick mixer to blitz the soup into a smooth liquid. Alternatively, you can transfer the soup to a blender in batches to process until smooth.
Serving the Soup
Place the soup back over a low heat and heat until warmed through. Ladle into soup bowls, season with salt and pepper and then add a small splash of cream. Serve hot with crusty bread on the side.
Note: This recipe can be made as a low FODMAP recipe by using a low FODMAP stock. Garlic infused oil can also be substituted to elevate the soup flavors too.
Leftover soup will keep in the fridge for up to a week or it can be frozen for up to 3 months.