Spicy Roasted Pumpkin Carrot Soup Recipe

Archana's Kitchen

February 25, 2024

4149 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Appetizer

Cuisine:Continental

Spicy Roasted Pumpkin and Carrot Soup Recipe is wholesome, nutritious and easy to make. There are certain food combinations that simply work extremely well together. One of them are pumpkin and carrots. Both have a sweet flavor and the crunchiness of the carrot is a wonderful contrast to the juicy softness of the pumpkin. Add a bit of green chilli and adequate seasoning you've got an explosive flavour.

Serve Spicy Roasted Pumpkin Carrot Soup Recipe with salad like Couscous Salad with Raw Mangoes and a bread like Focaccia Bread with Cherry Tomatoes, Basil Pesto and Goat cheese for dinner or lunch.

Roasting both the pumpkin and carrots is like a beautiful love affair. The sweet harmony of flavors that are intertwined with each other is incredible. The aroma of the fresh juicy pumpkin is intense and the flavor pure and powerful. Not watery or insipid like it's often the case but a beautiful light consistency. A healthy and refreshing soup for all those weight watchers out there. Do give it a try and you'll see what I'm talking about.

If you like this recipe, here are a few more recipes to try

Serve Spicy Roasted Pumpkin Carrot Soup Recipe with salad like Couscous Salad with Raw Mangoes and a bread like Focaccia Bread with Cherry Tomatoes, Basil Pesto and Goat cheese for dinner or lunch.

If you like this recipe, here are a few more recipes to try

Ingredients

500 Kaddu (Parangikai/ Pumpkin), or butternut squash, cut into cubes

2 Carrot (Gajjar), cut into chunks

2 Garlic

1 Vegetable stock

1/2 Milk

1/4 Cinnamon Powder (Dalchini)

2 Brown Sugar (Demerara Sugar)

Salt and Pepper, to taste

2 Extra Virgin Olive Oil

Instructions for Spicy Roasted Pumpkin Carrot Soup Recipe

To begin making the Spicy Roasted Pumpkin Carrot Soup Recipe we will first roast the pumpkins and the carrots in the oven. Preheat oven to 200 C. Place pumpkin (cut side up), chopped carrots and garlic on a greased baking tray tossed with some salt and olive oil.

Loosely cover the pumpkin and carrots in foil and roast in the oven for about 20 to 30 minutes until tender. If you dont have an oven, you can also roast it in a wok, and stir fry the vegetables until cooked.

Add all the ingredients into the blender along with the roasted pumpkin and carrots. Blend adding little water and milk at a time to make a smooth puree. Adjust the consistency of the soup by add more milk or water. Check the salt levels and adjust to suit your taste.

Warm the Spicy Roasted Pumpkin Carrot Soup just when you are ready to serve topped with some crushed black pepper for those cold winter nights.

Serve Spicy Roasted Pumpkin Carrot Soup Recipe with salad like Couscous Salad with Raw Mangoes and a bread like Focaccia Bread with Cherry Tomatoes, Basil Pesto and Goat cheese for dinner or lunch.