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Roasted Pumpkin + Carrot Soup with Pesto
What's great about it
This is a soup that I regularly make when the weather gets a little colder outside. The recipe is from my #1 bestselling cookbook Purely Delicious. The roasting intensifies the delicious flavour, allowing a delicate sweetness that comes through the finished dish. I vary how I serve my soup depending on what I feel like at the time or what I have in the fridge. One of my favourite toppings is a green goddess pesto made from coriander, garlic, lime and pumpkin seed that allows for that extra flavour punch and anti-inflammatory benefits.
Ingredients
Serves 4
1 kg Jap pumpkin
500 g organic carrots
2 tablespoons extra virgin olive oil
Generous pinch of sea salt
1 litre water + extra if needed
1 teaspoon fresh grated ginger
1 teaspoon fresh grated turmeric
You can also use 1 teaspoon Healthy Chef Turmeric Latte
Method
- Preheat your oven to 180°C.
- 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 separate lined baking tray.
- Drizzle the olive oil between the 2 trays.
- Season each tray with sea salt.
- Mix the oil and seasoning with your fingers through the vegetables.
- Roast for 45 minutes or until vegetables are cooked through and caramelised.
- Combine pumpkin and carrot into a high-performance blender like a Vitamix.
- Add the water and ginger and turmeric if using.
- Blend until smooth.
- Add another cup of water to adjust consistency if required.
- Serve hot soup with your choice of serving suggestions and feel the nourishment.
Notes and Inspiration
To make the green goddess pesto:
Combine the 2 bunches of coriander, 1 clove garlic, juice of ½ lime, a handful of pumpkin seeds and a little salt and pepper into a food processor or high-performance blender like a Vitamix. Process for about 30 seconds or until the mixture is finely chopped. Drizzle in 3 tablespoons of olive oil and mix through. Keeps in the fridge for about 1 week.
For a creamy soup, you can also serve with a light drizzle of coconut cream or organic natural yoghurt.