Spiced Pumpkin and Carrot Soup

This spiced pumpkin and carrot soup makes a great addition to any autumn recipe.


• 1 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 thumb-sized piece ginger (more if you like it spicy)
• ½ tsp chilli
• ½ tsp cinnamon
• Salt and pepper
• 500g pumpkin, roughly chopped
• 300g carrots, roughly chopped
• 200g potatoes, peeled and chopped
• A litre vegetable stock
• 1 tin coconut milk
• Handful of pumpkin seeds, to garnish
• Fresh coriander, to garnish


1. Heat the olive oil in a saucepan and gently sauté the onion until soft.
2. Add the garlic and ginger and fry for a few mins until fragrant.
3. Add the chopped vegetables and mix well.
4. Add the chilli, cinnamon and season with salt and pepper.
5. Fry until the vegetables are starting to soften.
6. Add the vegetable stock and the coconut milk, reserving a little of the coconut cream to garnish, bring to a simmer and cook until the vegetables are tender.
7. Blend the soup with a stick blender until smooth.
8. Garnish the spiced pumpkin and carrot soup with the reserved coconut cream, a handful of pumpkin seeds, coriander leaves and fresh pepper and serve hot.

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Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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