Butternut Pumpkin and Carrot Soup
A simple but healthy soup. Roasting all the vegetables first gives it a wonderful restaurant taste with only a little extra work.
Ingredients
Serves: 4
- 1 onion, coarsely diced
- 1 medium butternut squash, coarsely diced
- 2 large carrots, coarsely diced
- 1 tablespoon vegetable or olive oil
- 1/2 teaspoon cumin seeds
- 1 pinch salt and pepper, to taste
- 500ml vegetable or chicken stock
- 2 bay leaves
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- Heat oven to 190 degrees C.
- Place onion, pumpkin and carrot on a roasting tray. Sprinkle with oil, cumin seeds, salt and pepper then put in the oven for 20 minutes. The vegetables should be soft and slightly caramelised but not mushy.
- In a large saucepan place the stock, bay leaves and roasted vegetables. Bring to the boil and simmer for a further 20 minutes. When the vegetables are soft remove the bay leaves and any outer onion leaves which look fibrous then blend soup until smooth.
- Adjust seasoning to taste and serve with sour cream and crusty bread.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (3)
Very tasty soup. Thanks! - 15 May 2011
Used different ingredients. When Roasting the Veg Drizzle with some honey about halfway through i found it fine without the bayleaves i would also go without the onion if i did this again aswell found its undertone flavour detracted from the dish - 11 Dec 2009 (Review from Allrecipes UK & Ireland)
I thought it could have done with some more stock as I found it a bit too thick, but still nice. Will make again. - 29 Nov 2013 (Review from Allrecipes UK & Ireland)
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