How to Make Roasted Pumpkin, Sweet Potato, and Carrot Soup - A Step-by-Step Guide

Roasted Pumpkin, Sweet Potato, and Carrot Soup is a delightful and comforting dish that captures the essence of autumn. This soup is perfect for warming up on a chilly day and is packed full of nutritious and hearty ingredients. It is a wonderful way to celebrate the flavors of the fall season and make use of the abundance of fresh produce available during this time of year.

The combination of pumpkin, sweet potato, and carrot creates a beautifully rich and velvety texture, with a swe...

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Ingredients

  • 3 cups peeled, chopped carrots
  • 1 tablespoon olive oil
  • 3 cups peeled, chopped sweet potatoes
  • ½ tablespoon warmed sunflower oil, divided
  • 3 cups peeled, chopped pumpkin
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon harissa
  • 4 cups vegetable broth
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh cilantro, or to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
  • Bake in the preheated oven for 10 minutes.
  • Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
  • While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
  • Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
  • Sprinkle with cilantro to serve.
  • Nutrition

    167 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 419mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 6g
    • Total Sugars: 10g
    • Protein: 3g
    • Vitamin C: 14mg
    • Calcium: 79mg
    • Iron: 2mg
    • Potassium: 700mg