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Spiced Honey Roasted Pumpkin Carrot soup Recipe

Gourmet Glow recipe for honey roasted pumpkin and carrot soup.

Spiced Honey Roasted Pumpkin Carrot soup Recipe
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Ingredients

For the recipe:
  • 1 small pumpkin, chopped into chunks
  • 1 bag wonky carrots, chopped into chunks
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp honey
  • 1 tbsp cumin seeds
  • 2 tsp kashmiri chilli
  • 1 tsp black peppercorns, crushed
  • 2 tsp salt
  • 2 vegetable stock pots
  • 1 litre water
  • 3 tbsp creme fraiche, plus more to serve
  • 3 tbsp rapeseed oil
  • lemon juice, salt and pepper to taste

Gourmet Glow recipe for honey roasted pumpkin and carrot soup.  A warming bowl of sweet silky velvet with a little kick. Perfect for those autumn days. Topped with Maple Chilli Roasted Seeds & Dried Marigold Petals. Spices from @steenbergsltd and bowl by Emma Bridgewater

Method

01
Preheat oven 200C. Put the Pumpkin and Carrot in separate roasting trays. Drizzle each with 1 Tbsp Oil and divide the cumin, Kashmiri chilli, peppercorns and 1 tsp salt between the trays. Roast for 20 minutes.
02
Meanwhile sweat the shallots in 1 Tbsp oil with the remaining 1 Tsp salt until soft but not coloured. Add the garlic and cook for 2 minutes more.
03
Tip in the contents of the roasting trays into the pot and add the stock pots. Add the water and bring to a simmer. Simmer for 10 minutes until the veg are beginning to break down.
04
Take off the heat and add the crème fraiche. Blend in a high speed blender until silky smooth. Taste and season with salt, pepper and lemon juice to taste.
05
Serve topped with a swirl of crème fraiche and toasted seeds.