Roasted Pumpkin & Carrot Soup
A delicious soup to use up any leftover Pumpkins, by Siobhan Berry of Mummy Cooks. Team this up with some crusty bread for a nutritious lunch time meal.
4 people
50 minutes
10 minutes
Ingredients
- 300 g Carrots peeled and chopped
- 200 ml Coconut Milk
- 3 cloves Garlic
- 1 tsp Ground Cumin
- 1 tsp Ground Ginger
- 3 tbsp Olive Oil
- 1 pinch Salt
- 1 - SuperValu Onion finely chopped
- 400 g SuperValu Pumpkin peeled and cubed
- 650 ml Vegetable Stock low salt version
Method
- Preheat the oven to 200°C.
- Place the pumpkin, carrots and garlic on a roasting tin, leaving the garlic cloves whole. Drizzle with 1tbsp olive oil and season with salt. Roast for about 35 - 40 minutes.
- Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, cumin and ginger and sauté for a few minutes until the onion is translucent.
- After a few minutes pour in the stock. When the vegetables are roasted take them out of the oven and add to the saucepan. Make sure to squeeze the garlic cloves out of their skins and discard the skin. Simmer for about 10 minutes.
- Remove from the heat and blend to the desired consistency. Stir in the coconut milk and serve.
