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Roasted Pumpkin and Carrot Soup with Ginger

Elina James
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 3 cups pumpkin, peeled and cubed
  • 2 large carrots, peeled and chopped
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, unpeeled
  • 1 ½ tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable or chicken broth
  • ½ cup heavy cream or coconut milk (optional for creaminess)
  • ½ teaspoon ground nutmeg (optional)
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon butter (optional, for richness)
  • For Garnish:
  • Fresh thyme sprigs or parsley
  • A drizzle of cream or olive oil
  • Croutons or toasted pumpkin seeds

Instructions
 

  • Step 1: Preheat the Oven : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Step 2: Prepare the Vegetables : Place the pumpkin cubes, carrots, onion, and unpeeled garlic cloves on the baking sheet. Drizzle with olive oil, season generously with salt and pepper, and toss to coat.
  • Step 3: Roast the Vegetables : Roast for 30–35 minutes, turning halfway through, until the vegetables are tender and slightly caramelized. This step adds incredible flavor depth to the soup.
  • Step 4: Prepare the Base : In a large pot, heat a bit of olive oil or butter over medium heat. Add the grated ginger and sauté for 1 minute until fragrant.
  • Step 5: Blend the Soup : Squeeze the roasted garlic out of its skin and add it to the pot along with the roasted vegetables. Pour in the vegetable or chicken broth and simmer for 10 minutes.
  • Use an immersion blender to puree until smooth (or transfer to a blender in batches).
  • Step 6: Adjust the Creaminess : Stir in the cream or coconut milk, nutmeg, and thyme. Simmer for another 5 minutes, tasting and adjusting seasoning as needed.
  • Step 7: Serve and Enjoy : Ladle the soup into bowls, drizzle with cream or olive oil, and garnish with thyme or pumpkin seeds.