Welcome to easycrispyrecipes.com, your go-to destination for delicious, easy-to-follow recipes that bring joy to your kitchen. Today, we’re diving into the heartwarming world of Roasted Pumpkin Sweet Potato and Carrot Soup. This delightful soup combines the rich, earthy flavors of roasted pumpkin, sweet potatoes, and carrots, creating a perfect blend of sweetness and savory goodness. It’s a recipe that’s not only comforting but also packed with nutrients, making it a fantastic addition to your meal rotation.
The origins of this soup are rooted in autumn harvest traditions, where these root vegetables are abundant and at their peak flavor. Whether you’re looking for a cozy starter or a light main course, this soup fits the bill perfectly. Let’s get started on this culinary journey!
Ingredients
Before we begin, gather the following ingredients:
- 1 medium pumpkin (about 2 pounds), peeled, seeded, and cubed
- 2 large sweet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk (optional, for a creamy texture)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cumin
- Fresh cilantro or parsley for garnish
Instructions
Step 1: Prepare and Roast the Vegetables
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Vegetables: In a large mixing bowl, toss the pumpkin, sweet potatoes, and carrots with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Roast the Vegetables: Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized. Turn them halfway through roasting for even cooking.
Step 2: Sauté the Aromatics
- Sauté the Onion and Garlic: While the vegetables are roasting, heat a large pot over medium heat. Add a bit of olive oil and sauté the chopped onion until it becomes translucent. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Step 3: Blend and Simmer
- Combine the Ingredients: Once the vegetables are done roasting, add them to the pot with the onions, garlic, and ginger. Pour in the vegetable broth.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, transfer the mixture to a blender in batches and blend until smooth.
- Add Spices and Coconut Milk: Return the blended soup to the pot (if using a regular blender). Stir in the ground cinnamon, nutmeg, cumin, and coconut milk (if using). Simmer for 10-15 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper to taste.
Step 4: Serve and Enjoy
- Serve: Ladle the soup into bowls, garnish with fresh cilantro or parsley, and a drizzle of coconut milk if desired.
- Enjoy: Serve hot with a side of crusty bread or a simple green salad.
Tips and Variations
Tips
- Roasting Depth: Ensure your vegetables are well-roasted for a deeper, richer flavor.
- Consistency: Adjust the consistency of the soup by adding more or less vegetable broth, depending on your preference.
- Spices: Feel free to experiment with spices. A pinch of smoked paprika or curry powder can add an interesting twist.
Variations
- Roasted Pumpkin Sweet Potato and Carrot Soup Slow: For a slow cooker version, follow the same preparation steps, then cook on low for 6-8 hours or high for 3-4 hours.
- No Cream: This recipe naturally avoids cream, making it vegan and dairy-free. For a richer texture without cream, increase the amount of coconut milk.
- Pumpkin, Sweet Potato, Carrot Ginger Soup: Add extra ginger for a spicier kick.
- Thermomix Version: Use your Thermomix to blend the roasted vegetables with the broth and spices for a quick and easy version.
- Butternut Pumpkin Sweet Potato and Carrot Soup: Substitute the pumpkin with butternut squash for a slightly different flavor profile.
- Thai Pumpkin, Sweet Potato, Carrot Soup: Add Thai red curry paste and lime juice for a Thai-inspired twist.
Nutritional Information
Here is a basic nutritional breakdown per serving (based on 6 servings):
- Calories: 180
- Protein: 3g
- Carbohydrates: 35g
- Dietary Fiber: 6g
- Sugars: 10g
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 450mg
- Vitamin A: 270% DV
- Vitamin C: 50% DV
- Calcium: 6% DV
- Iron: 8% DV
Conclusion
This Roasted Pumpkin Sweet Potato and Carrot Soup is a versatile, nutritious, and utterly delicious recipe that deserves a spot in your regular meal rotation. Its rich flavors and creamy texture make it a hit with both kids and adults alike. Don’t forget to experiment with the variations to find your perfect bowl of soup.