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Monday 9th September 2019

Spiced Carrot and Pumpkin Soup


  • 3 x Carrots, peeled & finely chopped
  • 800g pumpkin, peeled & finely chopped
  • 1 x Large white onion, chopped
  • 1 Tsp Fresh Chopped Ginger
  • 2 Fresh Thyme Sprigs (teared leaves)
  • 1 Ltr Hot Vegetable Stock
  • 2 Tbsp Extra Virgin Olive Oil
  • (sea salt & black pepper to taste)

For the spice mix

  • ¼ Tsp Ground Nutmeg
  • ½ Tsp Sumac
  • ¼ Tsp Ground Coriander
  • ½ Paprika


Heat the olive oil in a large pot over a medium heat. Add the onions carrots & pumpkin, followed by the thyme & spice mix. Cook for approx. 10 minutes until the vegetables begin to soften & season to taste

Pour on the hot stock & simmer for 10- 15 minutes until the vegetables are cooked through

Turn off the heat. Allow the soup to cool slightly. Remove a cup full of the stock from the pot. Now liquidize/blend in a food processor until smooth, adding the set aside stock if necessary, until reaching the desired consistency

Serve with a little chopped coriander & a swirl of olive oil.