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–+ servings
Spiced carrot and pumpkin soup for New Year's eve

Spiced Pumpkin Soup

Rich, creamy pumpkin puree melds with warming spices like cinnamon, nutmeg, and ginger, creating a luxurious bowl that's both nurturing and sophisticated.
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Total Time 40 minutes
Course Soup
Cuisine Mediterranean
Servings 4

Nutrition

Calories: 215kcalCarbohydrates: 48gProtein: 4.5gFat: 1.5gSodium: 350mgFiber: 9gSugar: 15g

Ingredients
  

  • 1/2 medium pumpkin
  • 1 small butternut squash
  • 2 sweet potatoes
  • 3 carrots
  • 1 red onion
  • 400 ml vegetable stock
  • 4 tbsp red wine
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp tumeric
  • 1 tsp honey

Instructions
 

  • Roughly chop the vegetables
  • Roast in a 180oC oven for 20 mins, with the honey and spices.
  • Put into a large pan with the red wine and simmer over a medium heat for a couple of minutes. Add the vegetable stock and bring to a rolling boil.
  • Lower the heat and cook for about 15 minutes.
  • Remove from heat and allow to cool slightly. Transfer in batches to a blender and blend until smooth.
  • Return to pan to heat through and serve with blue cheese and crusty bread.
Keyword autumn recipes, homemade soup, spiced pumpkin soup, vegan recipe, winter recipe
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