Roasted Pumpkin and Carrot Soup

1 review, 5 star(s). 100% would make again

Ready in 1h

Beautiful soup which has been a hit with everyone who has tried it.


1 kg Pumpkin; Large cubes
1 kg Carrot; Large Cubes
1 large Onion; Peeled and cut into chunks
3 cloves garlic
500 grams lite cream
olive oil; spray
2 teaspoons chick stock
2 cups boiled water
4 rashes bacon; cut into thin strips.

Original recipe makes 6 Servings



Place the cut pumpkin, carrots, garlic and onion onto a baking tray, spray with olive oil (ensure the vegies are coated with the oil) and bake in a moderate oven until cooked and caramelised.

Place bacon pieces into a non-stick fry-pan and cook until crispy. Drain on absorbent paper.

Into a large pot place boiled water and chicken stock and stir to blend (you can also use liquid stock if you choose to), then place the roasted vegies into pot and allow to simmer for about 10-15 minutes. Take it off the stove and blend it (I use a stick mixer).

Add the cream and heat gently and season with salt and pepper. Serve into bowls and sprinkle the fried bacon on top of the soup.



Keep an eye on the vegies and remove as soon as they start to caramelise.

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Easy and quick roasting the veggies sweetens the soup
sharonparker 4y ago

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