Roasted Pumpkin And Carrot Soup

Make, ladle, love and share this classic soup and boost the yum factor with a drizzle and a scatter
By Pamela Jones
Roasted Pumpkin And Carrot Soup

Roasted Pumpkin And Carrot Soup

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  • 1.8 kg 1.8 butternut pumpkin

  • 4 large 4 carrots, peeled and

  • cut into 4cm slices

  • 3 Tbsp 3 extra virgin olive oil

  • 2 large 2 brown onions, chopped

  • 1 tsp 1 ground cumin

  • 1 tsp 1 ground coriander

  • ½ tsp ½ ground cinnamon

  • 1 ½ L 1 ½ chicken stock

  • Greek-style yoghurt, flaked almonds, crushed pomegranate seeds and fresh dill, to serve


  • Preheat oven to 200C fan-forced. Leaving skin on pumpkin, remove seeds and cut into large (10cm) pieces. Place into a large roasting pan with carrots.
  • Drizzle over 2 Tbsp of the oil and mix well to coat pumpkin and carrots. Season with salt and pepper.
  • Bake for 1 hour or until pumpkin and carrots are golden brown and tender, turning once during cooking. Set aside until pumpkin is cool enough to handle.
  • Heat remaining oil in a large pot over a low-medium heat. Add onions and cook for 8 minutes or until golden.
  • Add cumin, coriander and cinnamon and cook for 2 minutes or until spices smell roasted.
  • Using a spoon, scoop pumpkin flesh from skin (discard pumpkin skin) and add to pot with carrots and stock. Cover with lid and bring to the boil.
  • Gently boil for 8 minutes or until carrots and pumpkin are very tender. Remove from heat. Using a stick blender, process soup until smooth. If soup is too thick, add extra water or stock. Season with salt and pepper.
  • Serve topped with yoghurt, almonds, pomegranate seeds and dill.

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Cook's tips...

Save scraps

Save your roast pumpkin skin scraps and make a delicious scrappy stock or soup. See recipe here.

Get chunky

For added nutrients, and a chunkier texture, you can skip removing the skins and add the roast pumpkin to your soup, skin and all.

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