Pumpkin and Carrot Soup
Fragrant, creamy and packed full of veggies! The whole family will love this winter warmer.
Serves
4
Prep
15 mins
Cook
45 mins
Method
-
Heat olive oil in a large pot over medium heat. Add onion, garlic, pumpkin and carrots and cook until vegetables are softened, about 8 minutes.
-
Pour in stock and add thyme, salt and pepper to the pot. Bring to a boil then reduce heat to low and simmer for 15-20 minutes or until vegetables are very tender.
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To make roasted pumpkin seeds, preheat oven to 190°C. Place pumpkin seeds on a baking sheet and drizzle with olive oil. Bake for 10 minutes or until golden brown.
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Once vegetables are cooked, blend soup using an immersion blender until creamy and smooth. Stir in cream. Serve in individual bowls topped with roasted pumpkin seeds and enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups cubed pumpkin
- 3 carrots, peeled and chopped
- 4 cups vegetable stock
- 1/2 cup thickened cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the roasted pumpkin seeds:
- 2 cups raw pumpkin seeds, rinsed and drained
- 2 tablespoons olive oil
