Happy Halloween!!!
How are you celebrating?
Our biggest event today is Trick or Treating. My kiddo has changed her mind at least umpteen times about her costume, so it will be interesting to see what she will finally dress up as!
Aside from that, it is pretty exciting because the kiddo has no school, and my husband is off from work! So weather permitting, we plan on taking a nice long walk around one of the local parks, taking the time to love and appreciate being able to spend quality time together as a family.
Talking about family, when we went apple picking this year, my mother-in-law bought me 4 sweet sugar pumpkins to cook with, as she knows I knows I love to experiment in the kitchen.
After making the pumpkin pie recipe that came with pumpkins, I was still at a loss as to what to do with the other pumpkins.
I fancied something a little more savoury, and decided to make a soup!
I’m not a natural cook, so really proud as it took some experimenting to get to this recipe. My 4 year old even ate around 3 tablespoons of it when I first made it (that is a win)!!!
This recipe was such a hit in fact, that we are having it for lunch on Halloween. I think cinnamon and nutmeg really help sweetness of the pumpkin and carrots
And no matter how you celebrate (or indeed, if you even do), I hope you have a happy, safe and blessed Halloween.
Pumpkin and Carrot Soup
Ingredients
- 1 sweet sugar pumpkin
- 6 medium sized carrots
- 3-4 tablespoons olive oil
- Salt and Pepper, to taste
- 1 medium onion, thinly sliced
- 6 garlic cloves. diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 4 cups Vegetable Broth
Pre-heat oven to 350 degrees F (177 C/Gas Mark 4)
Cut your pumpkin in half, sprinkle with salt and pepper and olive oil
Place face down on baking tray. I also pricked the outer skin with forks.
Cut off tops and peel carrots. Brush with olive oil, then sprinkle salt and pepper. I cut them in half to roast them to speed up the process, but I have baked them whole before with no issues (just needed a bit longer roasting time).
Roast for 45-60 minutes.
Meanwhile, sauté the onions in the olive oil until the onions start browning (approximately 8 minutes for me) on medium heat.
Add garlic and continue to saute for around 30 seconds
Add the spices and cook for approximately 5 minutes, stirring frequently.
When pumpkin and carrots are done roasting, add it to the pot with the onions, garlic and spices, and add the broth too.
Bring to a boil, then simmer on low for 15 minutes uncovered.
If liquid reduces more than you would like, add a small amount of water/broth until you are happy with its consistency.
Use an immersion blender to blend it all up (or a traditional blender if you have one). Beware of hot liquids! I used this lid from my mixing bowl set as a splash guard of sorts.
Taste and adjust seasoning accordingly
Voila! You have Pumpkin Carrot Soup!
If you would like to watch a video of this project, follow at the following places:
Incidentally, you can also share your version of this project with me on there! Just use my tag @cozymagichome and use the tag #cozymagichome.
I can’t wait to see your version of this project!
Until next time!
Blessed Be!
Amrita