Name: Roasted Pumpkin, Sweet Potato, and Carrot Soup
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1
Ingredients: 3 cups peeled, chopped carrots; 1 tablespoon olive oil; 3 cups peeled, chopped sweet potatoes; 0.5 tablespoon warmed sunflower oil, divided; 3 cups peeled, chopped pumpkin; 1 onion, chopped; 2 cloves garlic, minced; 0.25 teaspoon ground cumin; 0.25 teaspoon ground turmeric; 0.25 teaspoon harissa; 4 cups vegetable broth; salt and freshly ground black pepper to taste; 2 tablespoons chopped fresh cilantro, or to taste

Roasted Pumpkin, Sweet Potato, and Carrot Soup

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Prep Time:
25 minutes

Cook Time:
60 minutes

Total Time:
85 minutes

Delicious roasted vegetable soup with pumpkin, sweet potatoes, carrots, and harissa for an intense flavor boost.

Ingredients:

3 cups peeled, chopped carrots
1 tablespoon olive oil
3 cups peeled, chopped sweet potatoes
0.5 tablespoon warmed sunflower oil, divided
3 cups peeled, chopped pumpkin
1 onion, chopped
2 cloves garlic, minced
0.25 teaspoon ground cumin
0.25 teaspoon ground turmeric
0.25 teaspoon harissa
4 cups vegetable broth
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh cilantro, or to taste

Instructions:

Preheat your oven to 350°F (175°C).
Spread the carrots in a spacious roasting dish along with the other root vegetables. Give them a generous drizzle of olive oil.
Place in a hot oven for 10 minutes.
Coat sweet potato in 1/4 tablespoon of warm sunflower oil and sauté for 2 minutes until golden. Quickly add pumpkin and toss for 30 seconds. Combine with carrots and roast until all vegetables are tender and vibrant, approximately 40 minutes.
While the veggies are getting golden and crispy in the oven, warm up the rest of the sunflower oil in a big pot. Toss in the onion, sizzle for 2 minutes. Add the garlic, cook until it smells amazing, about 1 minute. Sprinkle in the cumin, turmeric, and harissa, and cook for another minute.
Take the roasted vegetables out of the oven and transfer them to a pot. Pour in vegetable broth and bring everything to a boil. Lower the heat and simmer until the vegetables are soft, approximately 10 minutes. Use an immersion blender to puree to your preferred consistency. Season with salt and pepper.
Garnish with fresh cilantro before serving.

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