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Carrot and Pumpkin Soup

carrot and pumpkin soup

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 20 minutes
Cook Time 1 hour 15 minutes

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.