Savory Soup with Roasted Pumpkin, Sweet Potatoes, and Carrots
This comforting soup blends the natural sweetness of roasted pumpkin, sweet potatoes, and carrots into a rich, savory bowl perfect for chilly days. It’s easy to make and packed with wholesome flavors that warm you from the inside out.
Start by heating your oven to 350°F (175°C). Toss the carrots in a large roasting pan with a drizzle of olive oil and pop them in the oven for about 10 minutes. While they’re roasting, give the sweet potatoes a quick toss with a bit of warm sunflower oil for a couple of minutes to help them get some nice color. Then add the pumpkin, toss everything together for another 30 seconds, and add it all to the roasting pan with the carrots. Roast the veggies until they’re tender and beautifully caramelized, which should take around 40 minutes.
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Step 2
While the vegetables are in the oven, warm the rest of the sunflower oil in a big pot over medium-high heat. Sauté the onion for a couple of minutes, then add the garlic and cook until you can really smell it, about a minute more. Stir in the cumin, turmeric, and harissa and let those spices toast for a minute to bring out their flavors.
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Step 3
Once the veggies are out of the oven, add them to the pot along with the vegetable broth. Bring everything to a boil, then turn the heat down and let it simmer until the vegetables are nice and soft, about 10 minutes. Use an immersion blender to puree the soup until it’s as smooth or chunky as you like. Finish with salt and pepper to taste, and sprinkle some fresh cilantro on top before serving.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Roast the vegetables until they are golden and caramelized to enhance their flavors.
- Use a high-quality vegetable broth to add extra depth to the soup.
- Blend until smooth for a creamy texture, or leave it slightly chunky for more bite.
Why you’ll love it
This soup is warm and comforting, with a rich blend of roasted vegetables that bring natural sweetness and depth. It’s packed with vitamins and fiber, making it both nourishing and satisfying. Perfect for chilly days when you want something hearty but wholesome.
Serving ideas
Serve this soup with a side of crusty bread or a light green salad. A dollop of sour cream or a sprinkle of fresh herbs like parsley or thyme can add a nice touch. It also pairs well with a mild cheese or toasted seeds on top.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if it’s too thick. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
