Roasted Pumpkin & Carrot Soup

4-6 Servings

Spread the love of cheese!

Roasted Pumpkin & Carrot Soup

This delicious spiced Pumpkin & Carrot Soup topped with any one of our four Feta varieties is smooth, creamy, and full of seasonal ingredients. If you like heat, try adding some sliced red chili peppers.

Recipe Ingredients

  • 1 pumpkin of your choice (or butternut squash), peeled, deseeded, cut into small cubes
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 1 /2 lbs. of carrots, peeled, cut into small cubes
  • 2 tbsp. olive oil
  • 2 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1/4 tsp. chili powder
  • 3 cups vegetable stock
  • Salt and pepper, to taste
  • Paradise Island Feta 

Recipe Directions

  1. Preheat oven to 400°C. Place cut pumpkin and carrot on a baking tray and drizzle with 1 tbsp. olive oil. Toss to coat. Place in the oven for 30 minutes.
  2. Heat 1 tbsp. olive oil in a large pot over medium heat. Add onion and garlic and stir until soft and fragrant. Add spices and stir until fragrant.
  3. Add pumpkin and carrots to the pot with vegetable stock. Bring pot to a boil before reducing heat to low and cook for 15 minutes.
  4. Let cool for 15-30 minutes.
  5. Blend mixture in batches before returning to pot.
  6. Serve warm with crumbled Feta and sliced chili peppers (optional).