Roasted pumpkin blended with cooked carrots, onion, and celery, infused with turmeric and thyme, then topped with crispy fried mushrooms for a Halloween-themed orange and black contrast.
Recipe Intro
Autumn Carrot and Pumpkin Soup is a smooth, comforting dish with the earthy taste of roasted pumpkin and the sweetness of carrots. It’s perfect for cold evenings and features a vibrant orange colour, making it a fitting choice for Halloween. Pumpkin is packed with antioxidants and vitamins, while carrots add a rich source of beta-carotene, making this a healthy and nourishing meal.
I prepared this soup for Halloween and wanted to give the soup a themed twist, so I added fried mushrooms as a topping. The mushrooms turn dark when fried, creating a perfect contrast with the vibrant orange of the soup.
Roasted Pumpkin Soup Ingredients
- pumpkin
- carrots
- garlic
- onions
- celery
- thyme
- turmeric (optional)
- chilli (optional)
Mushroom topping (optional)
- button mushrooms
- butter
- parsley
- onion
Notes
- pumpkin: You can prepare this soup using any type of pumpkin or a mix of different varieties. Popular options include Hokkaido, butternut squash, or Kabocha. Instead of pumpkin, you can experiment with sweet potato
- garlic: It’s best to use fresh garlic, as frying it until lightly golden enhances the flavour in a way that garlic powder or paste cannot.
🥣 While you are here, check out these yummy soups:
Spanish Fabada: Bean and sausage Soup
Chinese Chicken and Egg Soup
How to make Roasted Pumpkin and Carrot Soup
For the best soup flavour start by roasting the pumpkin. Cut the pumpkin into wedges, remove the seeds, and drizzle with oil. Add halved garlic cloves to the baking tray to enhance the overall taste. Roast at 200°C for 25 minutes, until tender and slightly caramelised. Scatter the halved garlic cloves over the pumpkin 10 minutes before the end of the cooking time.
- Once the pumpkin is roasted, let it cool enough to handle. Then, simply remove the skin; it’s easy to do with a spoon – just scrape the flesh right out!
- While the pumpkin is roasting, prepare the soup base. In a medium-sized pot, heat some oil and fry the chopped onion and celery for about 5 minutes until softened. Add the flour and continue frying for 30 seconds, stirring constantly. Then, pour in water or broth and add the thinly sliced carrots. Cook for 20 minutes, or until the carrots are tender.
- Once cooked, allow the mixture to cool slightly before transferring it to a blender, along with the roasted pumpkin (skin removed). Blend until smooth, or leave it chunky, according to your preference.
- Return the mixture to the pot and season with salt and pepper to taste. Add thyme and turmeric. Adjust the amount of water to achieve your desired soup thickness. If the soup is too thick, add more water or broth. If it’s too thin, cook for 5 to 10 minutes until enough liquid evaporates to reach your preferred consistency.
Mushrooms topping ( optional)
In a pan, add a little oil, butter and the mushrooms – sliced, whole, or chopped, depending on your preference. Fry them together with finely chopped onion and parsley for about 5 minutes. They will release liquid, and once that liquid has evaporated and the mushrooms darken, they will be ready.
Note: Remember to add the mushrooms when serving, rather than blending them into the soup, to create a visually striking orange-and-black Halloween presentation.
Presentation & Serving
- You can serve the Roasted Pumpkin and Carrot Soup either chunky or blend it into a velvety smooth consistency for a creamier finish.
- Pair the soup with homemade bread of your choice for a hearty meal.
- For a subtle Halloween touch, use wholegrain or brown bread croutons, creating a striking orange and dark contrast that enhances the festive presentation. This method not only adds visual appeal but also provides a wholesome, fibre-rich addition to the dish, complementing the nutritious qualities of the soup.
Recipe Card
Roasted pumpkin and carrot soup – perfect for Halloween
Ingredients
- 800 g pumpkin
- 2 large-sized carrots
- 1 celery stalk
- 1 onion - medium size
- 4 cloves garlic
- 700-800 ml vegetable broth - or water (add extra salt)
- 1 tbsp thyme
- 1/2 tsp ground black pepper
- olive oil
OPTIONAL
- 1 cup mushrooms
- 1 tbsp chopped parsley
- 1/2 onion
- 1 tsp unsalted butter
- 2-3 tbsp olive oil
Instructions
PUMPKIN
- Cut the pumpkin into slices or wedges and remove the seeds. Place them on a greased baking tray, season with salt and pepper, and drizzle with oil.
- Put it in a preheated oven at 200°C. Bake for about 30 minutes until they soften and turn brown.
- in the last 10 minutes, add halved garlic cloves between pumpkin pieces. Return to the oven.
- Once done, let it cool a bit, then use a spoon to separate the soft part of the pumpkin from the skin. Discard the skin.
SOUP
- Add oil to the pan, and fry the onion and finely chopped celery for 3 minutes. Add flour and fry for 30 seconds.
- Now pour in broth or water while stirring. Let it boil, then reduce the heat and simmer for 20 minutes.
- Once done, let it cool slightly, then transfer to a blender together with the roasted pumpkin.
- Return blended vegetables to the pot and add salt to taste. Add thyme and turmeric. Adjust the amount of water to achieve your desired soup thickness.
MUSHROOMS TOPPING ( OPTIONAL )
- As an optional addition to the soup, sauté finely chopped mushrooms with finely chopped onion in oil and butter for about 5 minutes. Add a teaspoon of sugar and parsley. Sauté for about 2 minutes until the mushrooms darken and the onion caramelises.
- Add the fried mushrooms to the soup and season with black pepper. Serve with homemade bread.