Roasted Pumpkin Soup
A creamy Mediterranean pumpkin soup made with roasted pumpkin, carrots, garlic, warm spices, and olive oil.
Prep Time
15 mins min
Cook Time
45 mins min
Total Time
60 min
Servings
6
Ingredients
- 1.5 kg pumpkin, peeled and cubed
- 1 2 carrots, sliced
- 1 medium onion, quartered
- 5 garlic cloves
- 3 tbsp extra virgin olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 Roasted pumpkin seeds for garnish (optional)
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Arrange the pumpkin, carrots, onion, and garlic on a baking tray.
- 3
Drizzle with olive oil and season with salt and pepper.
- 4
Roast for 35–40 minutes until tender and lightly caramelized.
- 5
Transfer the roasted vegetables to a large soup pot.
- 6
Add the vegetable broth, cumin, cinnamon, and paprika.
- 7
Bring to a gentle simmer for 10 minutes.
- 8
Blend until completely smooth using an immersion blender or countertop blender.
- 9
Taste and adjust seasoning.
- 10
Serve warm garnished with parsley, roasted pumpkin seeds, and a drizzle of olive oil.
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