THE RECIPE JOURNAL · Appetizer
Velvety Soup Made with Roasted Pumpkin, Sweet Potatoes, and Carrots
This comforting soup blends the natural sweetness of roasted pumpkin, sweet potatoes, and carrots into a smooth, velvety texture. It’s perfect for warming up on a chilly day and makes a delicious, nourishing meal.
FROM THE KITCHEN • Velvety Soup Made with Roasted Pumpkin, Sweet Potatoes, and Carrots
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Toss the carrots in a large roasting dish with a drizzle of olive oil, then pop them in the oven for about 10 minutes. While the carrots begin roasting, coat the sweet potatoes with a bit of warm sunflower oil and let them sit for a couple of minutes so they start to get some color. Then add the pumpkin, give everything a quick toss, and add it all to the roasting dish with the carrots. Roast everything together until the veggies are tender and nicely caramelized, which should take around 40 minutes.
02
Step 2
While the vegetables are roasting, warm the remaining sunflower oil in a big pot over medium-high heat. Sauté the onion for a couple of minutes until it softens, then add the garlic and cook just until you can smell its aroma—about a minute. Stir in the cumin, turmeric, and harissa and let those spices cook for another minute to release their flavors.
03
Step 3
Once the veggies are done roasting, add them to the pot along with the vegetable broth. Bring everything to a boil, then lower the heat and let it simmer until the vegetables are really soft, around 10 minutes. Use an immersion blender to puree the soup until it’s as smooth as you like. Taste and season with salt and pepper. Serve it up with a sprinkle of fresh cilantro on top for a bright finish.
Why you’ll love it
This soup is rich and creamy without needing cream, thanks to the natural sweetness and smooth texture of roasted vegetables. It’s comforting, nutritious, and perfect for chilly days. The blend of pumpkin, sweet potatoes, and carrots gives it a lovely balance of flavors and a beautiful golden color.
How to serve
Serve the soup warm with a drizzle of olive oil or a dollop of sour cream on top. It pairs well with crusty bread or garlic croutons. Garnish with fresh herbs like parsley or chives for a pop of color and freshness.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened. This soup also freezes well for up to 2 months; just thaw overnight in the fridge before reheating.
