Cream of Roasted Pumpkin and Carrots

Cream of Roasted Pumpkin and Carrots

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Pumpkin cream soup is a comforting soup to have on any days. The skilly smooth thick soup is packed with spices and flavours. The prefect thanksgiving day soup!
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer
Cuisine French
Servings 4 portions
Calories 109 kcal


  • Hand Blender
  • Pot
  • Peeler


  • 1 tbsp Olive Oil
  • 1 qty Onion Diced
  • 3 clove Galic Sliced
  • 250 grams Pumpkin Diced
  • 250 grams Carrots Diced
  • 1 tsp Allspice
  • 1 tsp Thyme
  • 1 tsp Cinnamon
  • 700 mls Chicken Stock or Vegetable Stock
  • 200 mls Cream
  • Salt & Pepper
  • Cooking Oil


  • Cut up the pumpkin and carrots and transfer to a roasting tin, season with allspice, thyme, cinnamon, salt and pepper and drizzle a little cooking oil and mix. Roast the root vegetables for about 40 mins (or until very tender) at 180 Deg C.
  • In a deep pot, add buter and 1 tbsp oil and sweat off the onion and garlic. Add the roasted vegetables in and add the chicken (or veg) stock and bring to a simmer.
  • Using a imersion blender, slowly blender the vegetables and stock until a smooth soup.
  • Add Cream (as desired amount) until smooth and creamy. Do not boil!
  • Season with Salt and Pepper and garnish to serve.


Serving: 200mlCalories: 109kcal
Keyword quick and easy, soup, vegan
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

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