Butternut Pumpkin and Carrot Soup

    55 minutes

    A simple but healthy soup. Roasting all the vegetables first gives it a wonderful restaurant taste with only a little extra work.

    47 people made this

    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

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat oven to 190 degrees C.
    2. 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.
    3. 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.
    4. Adjust seasoning to taste and serve with sour cream and crusty bread.

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    Reviews in English (4)


    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)