Cherry & Dennis Recipes
Roasted Pumpkin and Carrot Soup
烤南瓜甘筍濃湯
Recipe overview
Pumpkin, carrot, onion and garlic roast until caramelised before blending with stock into a naturally sweet smooth soup.
01
Ingredients
Main ingredients
- 800 g pumpkin
- 350 g carrot
- 1 piece onion
- 4 clove garlic
Stock
- 1000 ml vegetable stock
Sauce
- 120 ml cooking cream
Seasoning
- 2 tbsp olive oil
- 2 sprig thyme
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- vegetable peeler
- mixing bowl
- baking tray
- baking paper
- oven
- stockpot
- immersion blender
- ladle
- serving bowl
03
Steps
Step 1
Preheat the oven
Preheat the oven to 210°C and line a tray with baking paper.
Step 2
Cut pumpkin and carrot
Peel pumpkin and carrot and cut into roughly 2 cm pieces.
Step 3
Prepare onion and garlic
Cut onion into thick wedges and peel the garlic cloves whole.
Step 4
Season the vegetables
Toss all vegetables with olive oil, thyme, salt and pepper.
Step 5
Spread on the tray
Spread vegetables in one layer without overlapping pumpkin and carrot.
Step 6
Roast the vegetables
Roast 25 minutes, turning once, until browned and tender.
Step 7
Transfer to the pot
Transfer all roasted vegetables and tray juices to a stockpot.
Step 8
Add stock and simmer
Add vegetable stock, bring to the boil and simmer gently for 5 minutes.
Step 9
Blend until smooth
Remove from heat, fully submerge the immersion blender and blend smooth.
Step 10
Add the cream
Stir the cooking cream into the soup in two additions.
Step 11
Rewarm and check consistency
Rewarm for 3 minutes without boiling; the soup should lightly coat a spoon.
Step 12
Ladle and serve
Ladle into four white bowls and serve hot.
Common mistakes
- Oversized pumpkin stays firm; keep 2 cm pieces and check they are fork-tender.
Tips
Lightly browned edges provide roasted flavour without bitterness.
