Roast pumpkin & Carrot Soup


Hope you’ve had a good week. This week's recipe is a delicious, warming pumpkin and carrot soup. Truth be known mine was inedible, but I wouldn’t recommend you tip the entire contents of the salt packet into your version. I was vigorously shaking the salt container when the entire top came off and dumped more salt than Lake Eyre into the soup. You can imagine the expletives that came out…

I’ve been lucky enough to publish a few books over the years, with the latest one a discussion on food sovereignty and a dissection of our food system, plus 100+ delicious sustainable recipes. If you want to learn about our food systems and how to look for ethical + conscious food whilst cooking delicious recipes head here: The Sustainable Diet

Pumpkin & Carrot Soup

Serves 4-6


2 onions - chopped

6 garlic - halved

3 celery - chopped

1 tsp coriander seeds

1/2 tsp ras el hanout

4 large carrots - trimmed and quarter lengthways

3/4 pumpkin - peeled and chopped

4 tbs Olive oil

1 tsp cumin

sea salt

4 Bay leaves

1000mls broth

100mls coconut cream

50g butter


  1. Preheat oven to 190C
  2. In a large saucepan heat the olive oil on a medium heat and add the onion, celery and garlic and saute for 8-10 minutes
  3. Place the carrots and pumpkin on a baking tray, dust with the cumin, season and a drizzle of olive oil. Bake in the oven for 50 minutes or until caramelised and cooked through
  4. Add the bay leaves, coriander seeds and Ras el hanout to the onion mixture and continue to stir and cook for another 10 minutes on low
  5. Then add the broth and bring to a boil
  6. Once cooked, remove the carrots and pumpkin and add the saucepan
  7. Add the coconut cream and butter, bring to the boil, season and serve.


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