Nothing spells fall the way pumpkin does! Fall season is our excuse for everything pumpkin and that’s how we decided on making this comforting and wholesome Roasted Pumpkin & Carrot Soup!
This soup is super creamy, healthy and so fulfilling all at the same time! The creaminess comes mostly from the pumpkin plus a little addition of some thick goat milk fresh cream. The carrots bring in that subtle sweetness. Pumpkin and carrot is one of those simple food combinations that work together super well.
Ingredients
- Half a green pumpkin
- 2-3 carrots
- Garlic cloves
- Olive oil
- Seasonings of choice
- Fresh cream
- Microgreens
Method
- Roast half a green pumpkin, 2-3 carrots, chopped roughly, 10-15 cloves of garlic doused in olive oil, salt, pepper and roasted cumin powder for about 1 hour at 200°c.
- Blend that until it is a fine purée, add into a pan, add milk and water to thin it down into your desired consistency and add a generous helping of the fresh cream so that it all comes together beautifully
- Top it with some mixed microgreens for that hit of freshness!
