The Saffron Girl » A Paleo-Primal food & travel blog from Spain

Roasted Pumpkin-Carrot Soup

What happens to pumpkin that is about 1 month old? not much really.. it’s still usable and edible! At least mine was. Before our USA/Mexico trips, I had cleaned out the fridge and frozen some vegetables in preparation. But some other things I had left out, like the butternut squash on the counter and carrots in the fridge. The carrots were limp, but still good enough for making soup. So, that’s what I did.

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I roasted both the squash and the carrots together; and I used half the squash to make waffles (a recipe I want to remake before I share) and used the other half for the soup.

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The curry mix can be used for any of your favourite recipes, and if you don’t like the seasoning, simply use your preferred spices to add flavour to this soup.

Enjoy!

Roasted Pumpkin-Carrot Soup
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Ingredients
  • 1/2 smallish butternut squash (or 1 heaping cup roasted pumpkin meat)
  • 5 medium carrots
  • 1 cup coconut milk
  • 2 cups filtered water (or 3 cups water and no milk)
  • sea salt and freshly ground pepper, to taste
  • 2 teaspoons curry mix*
  • cooked bacon bits or jamon serrano pieces
  • cooked asparagus tips
  • drizzle of olive oil for garnishing
  • For the Curry Spice Mix:
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon ground fennel
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground mustard
Instructions
  1. Preheat the oven to 180C (350F).
  2. Cut the butternut squash in half and place in cut-side up in an oven proof dish.
  3. Rinse the carrots, and without peeling, place next to the squash.
  4. Bake for 35-45 minutes, until squash is tender.
  5. Remove from the oven and allow to cool to be able to handle.
  6. Remove seeds from the squash and remove the meat. For the soup, you’ll need 1 heaping cup of pumpkin meat (or a little more if you prefer).
  7. Peel the roasted carrots by carefully tearing off the skin with a knife. Cut both tips off, as well.
  8. Place the pumpkin meat, carrots and 1 cup coconut milk in a blender or food processor (or you can puree using an immersion blender as well).
  9. Puree until smooth. Add 2 cups of water and mix well.
  10. Add the seasoning and spice mix and stir until all is well incorporated.
  11. Place the soup in a pan and warm up over low to medium heat.
  12. In the meantime, cook some bacon / pork back rashers. Cut them into pieces. (If using jamon serrano, simply cut up some pieces, enough for the number of servings.)
  13. To plate: pour the soup in the bowls, sprinkle with some bacon bits/jamon serrano pieces and the asparagus tips, and drizzle with olive oil.
  14. For the Curry Mix:
  15. If your spices are “whole”, simply grind them up in a coffee grinder.
  16. Mix all the spices together for the curry.

 

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