Roast Pumpkin and Carrot Soup


  • 1 kg Jap pumpkin
  • 500 g carrots
  • 2 tablespoons olive oil
  • Good pinch of sea salt and black pepper to taste
  • ½ teaspoon ground cinnamon
  • 1 litre water or vegetable stock
  • 1 teaspoon fresh grated ginger (optional)


  1. Preheat your oven to 200 C.
  2. Peel and chop pumpkin into small chunks and place onto a lined baking tray. Wash carrots and chop roughly with the skin. Place onto a seperate lined baking tray. Drizzle the olive oil between the 2 trays.
  3. Season each tray with sea salt, pepper and a little cinnamon. Mix the oil and seasoning with your fingers through the vegetables.
  4. Roast for 40 – 45 minutes or until vegetables are cooked through and caramalized.
  5. Combine pumpkin and carrot into a high performance blender like a Vitamix. Add 3 cups of water and ginger if using. Blend until smooth. Add another cup of water to adjust consistency.

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Recipe and photo from The Healthy Chef.