Roasted pumpkin and carrot soup - perfect for Halloween
A rich and comforting roasted pumpkin and carrot soup, perfect for Halloween, with optional sautéed mushrooms for a spooky twist.
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.
Notes
The calorie counts provided are approximate and can vary based on the specific ingredients used and portion sizes. It's essential to consider individual dietary needs and preferences when assessing the nutritional content of the dish.