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.