Roast pumpkin and carrot soup

The gentle spices in this wholesome autumn soup warm up many a hungry worker and dinner guest alike. Fragrant but not too overwhelming, the pumpkin shines through so even my little Mr Fussy will eat it. Crumble Huntley & Palmers Mixed Herbs Flatbreads over the top and serve extra on the side for dipping.

  • 50 mins cooking
  • Serves 8
  • Print


  • 1/2 medium pumpkin or a whole small butternut pumpkin
  • 2 large_piece carrots
  • 1 tablespoon olive oil
  • 6 clove garlic cloves unpeeled
  • 1 large_piece onion
  • 1 tablespoon ground cumin
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon curry powder
  • 1 litre chicken stock
  • 250 millilitre single cream
  • 1 tablespoon creme fraiche (optional per person)
  • 2 piece cooked bacon rashers (optional per person)
  • 1 tablespoon microgreens (optional per person)
  • 1 tablespoon thyme leaves (optional per person)
  • 3 piece huntley & palmers mixed herbs flatbreads (optional per person)


  • 1
    Pre-heat oven to 190°C fanbake. Chop the pumpkin and carrot into similar sized pieces skin on, place on a lined baking tray, drizzle with olive oil, season and toss over the whole unpeeled garlic cloves. Roast for 30–40 minutes until soft when poked with a sharp knife. When cool enough to handle, pull off pumpkin skin and roughly chop flesh. Mash carrot with a fork and squeeze out sticky centres from garlic cloves, discarding garlic skins. Set garlic, pumpkin and carrot flesh aside.
  • 2
    Heat 2 Tbsp of olive oil in a large pan and add the onion and sweat a few minutes until translucent. Add the cumin, thyme and curry powder and stir until fragrant – 1 minute. Add the pumpkin, carrot and garlic flesh. Stir to combine then add the chicken stock. Bring to the boil and gently simmer for 5 minutes.
  • 3
    Season to taste then purée if you prefer – if I’m after a rustic dish and the pumpkin is good I just squash it a bit with a potato masher to keep it chunky.
  • 4
    Stir in 300ml of fresh cream, stir, simmer one minute and season again. Best served hot with a blob of crème fraîche, a scattering of microgreens or herbs, and Huntley & Palmers Mixed Herbs Flatbreads broken and scattered on the top.

read more from