Pumpkins are packed full of nutrients and should not be overlooked for savory dishes.

This recipe is aimed to use up a fresh pumpkin (we can always hope one of our homegrown ones), along with some staple pantry ingredients to make this creamy, grilled cheese approved soup.

Here I go into tools you need, ingredients, and instructions on how to make this Roasted Pumpkin & Carrot Soup, right at home.

Roasted Pumpkin & Carrot Soup Recipe | Savory Pumpkin Recipe

Tools you need

Roasting pan or large cookie sheet
Stock pot
Immersion blender

Ingredients

4 cups roughly chopped pumpkin, de-seeded and peeled (about 1 pie pumpkin or half of a large pumpkin)
4 large carrots
1 large onion
1-2 red peppers
1 cup of cherry tomatoes
Olive oil or Herb Oil
Salt & pepper to taste
3 cups chicken Broth
1/4 cup heavy whipping cream
1/2 tablespoon vinegar (balsamic vinegar or apple cider vinegar)
2-3 teaspoons garlic powder
1 tablespoon dried parsley
Optional soup toppings: cream, oil, nuts, fresh herbs, etc

Please note, this recipe is flexible, and you can adjust as much as you like.

Instructions

Preheat oven to 400 degrees F.
Carefully cut, de-seed, and peel skin of pumpkin. Cut roughly into 1-inch pieces. Place in roasting pan.
Roughly chop up carrots, onion, peppers, cherry tomatoes. Place on roasting pan.
Cover vegetables liberally with oil. Add a bit of salt. Stir so everything is coated evenly.
Place in oven and roast vegetables for 30-40 minutes until everything is soft.
Transfer roasted vegetables into a stock pot.
Add broth, heavy cream, vinegar, garlic powder, parsley.
Blend with immersion blender.
Bring up to a simmer, adjusting salt, pepper, spices to taste.
Serve warm. Refrigerate leftovers.

This serves about 5-6 bowls.