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a photo of Autumnal Pumpkin & Carrot Soup

Autumnal Pumpkin & Carrot Soup

This is autumn in a bowl sweet roasted pumpkin, mellow leeks, and creamy coconut milk, with a gentle kick of ginger and cumin. Perfect for a cosy meal, topped with crunchy pumpkin seeds and a swirl of coconut yoghurt.

Takes 45 minutes

Serves 6

Ingredients
 

  • 1 medium pumpkin approx. 1–1.2kg
  • 2 leeks
  • 4 carrots
  • 1 bulb garlic
  • 10 g fresh ginger
  • 1 red chilli optional, for heat
  • 1 x 400g tin coconut milk approx. 1.75 cups
  • 1 litre vegetable stock approx. 4 cups
  • 1 tsp ground cumin
  • Olive oil
  • Salt

To serve:

  • Coconut yoghurt
  • Roasted pumpkin seeds
  • Fresh sourdough optional

Instructions
 

Roast the veg

  • Preheat the oven to 200°C (390°F). Roughly chop the pumpkin (skin on, seeds removed), carrots, and leeks. Slice the ginger. Place everything on a baking tray along with the whole bulb of garlic. Drizzle with olive oil, sprinkle with a pinch of salt, and roast for 30–35 minutes, until soft and caramelised.

Prepare the garlic

  • Once roasted, allow the garlic to cool slightly, then squeeze the soft, sweet cloves from their skins.

Make the soup

  • Transfer the roasted veg and garlic into a large saucepan. Add the vegetable stock, coconut milk, and cumin. Bring to a simmer for 5 minutes to let the flavours meld.

Blend until smooth

  • Using an immersion blender, blend until silky smooth. Taste and adjust seasoning with salt, lemon or lime juice (and a little extra chilli if you like heat).

Serve

  • Ladle into bowls and finish with a drizzle of coconut yoghurt and a sprinkle of roasted pumpkin seeds.
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