Roasted Pumpkin, Carrot and Ginger Soup

Roasted Pumpkin, Carrot and Ginger Soup

24 May 2017 by Caitlin Armit

Last week I whipped up a hearty pumpkin soup loaded with ingredients to warm up and nourish your digestive system. Pressed for time, I was sneaky and used a Nutribullet to whip it all up 21st century style but you can choose your own soup cooking methods based on your own experience and preferences. I’ve posted the end result on Instagram and as promised, I’m sharing with you the recipe I used to create this soup of golden goodness.

What you’ll need:

1 butternut pumpkin

3 medium sized carrots

1 litre vegetable stock

5 cloves garlic (go nuts if you want to)

1 small to medium knob of grated ginger

1 small to medium knob of grated turmeric


black pepper

5 cloves buds

1 finely chopped onion

coconut oil

small handful of walnuts or pepitas


Chop pumpkin (skin on or not – you can remove the skin later) and carrot into rough cube shapes and lay spread out on a baking tray. Cover them with coconut oil, salt and pepper as desired then roast in oven for 20-30mins on 180 degrees Celsius or until golden.

Finely chop onion, garlic and ginger – cook in fry pan until onion is clear. Remove from heat.

Remove pumpkin and carrot from oven and leave to cool for about 10mins. Now is the time to remove pumpkin skin if you have left it on while roasting.

Place pumpkin and carrot in a NutriBullet with half a litre of stock and wizz it up. Put soup mixture into saucepan. Place onion, garlic and ginger into NutriBullet with half a litre of stock and wizz it up. Combine this with pumpkin and carrot soup mixture in the saucepan. Add clove buds and turmeric. Bring soup to a low boil then reduce to a simmer, stirring regularly for 10mins.

Serve immediately or freeze into portions for soup lunches. Add some walnuts or pepitas to garnish. Skip the sour cream.

Categories: Brisbane Chinese Dietetics Blog | Digestive Health Brisbane

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