Eat: Spiced Carrot and Pumpkin Soup

It is the start of autumn here in Australia and while the weather is still warm there is a hint of coolness on the air. This soup is warming, healthy and delicious, and perfect for autumn or early spring in the northern hemisphere where the weather is still cold.


1 bunch of baby carrots, leaves removed and roughly chopped

1.5kg of pumpkin, chopped in to large pieces

2 brown onions, chopped

1 teaspoon of cummin

1 teaspoon of nutmeg

1/2 teaspoon of cinnamon

1.5 litres of chicken stock 

1 cup of fresh herbs, plus more to serve

To make add all ingredients in to a large pot, making sure the stock covers the vegetables by about an inch on top. Simmer for approximately 45 minutes until the pumpkin and carrot and soft and cooked through. Remove from heat and allow to cool, then blend in batches (make sure you use a heat proof blender) until smooth. Season with salt and pepper and return to heat for about 5 minutes. Serve topped with fresh herbs and crusty bread. Enjoy!

5 comments on “Eat: Spiced Carrot and Pumpkin Soup

  1. Yummmmy!

  2. I am a big fan of soups!! I am sure this one is delicious 🙂 Thanks for sharing!

  3. This looks so appetizing ! Love everything about this soup 🙂

  4. Oh my! Looks delicious! 🙂

  5. HI, I will have to pin this for fall since it has all my favorite flavors! Thanks for sharing and for stopping by my blog and checking it out!

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