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Pumpkin Carrot Soup

For a delicious dinner full of vitamins, there is nothing better than pumpkin soup to warm your soul.

I use a blend of aromatic spices and some tips to bring out the flavor in the soup. Read on to find out the secret of my soup.



Preparation & Cooking time: 20 minutes

Servings: 2 People

Difficulty Level: 1

Dietary Restrictions: Vegetarian, Vegan

Origin: International

  • 1 Pumpkin ( medium size)

  • 2 carrots ( medium size )

  • 1 white onion

  • 1 garlic clove

  • 200ml vegetable broth

  • 1 bay leaf

  • thyme ( dried or fresh )

  • olive oil

  • Salt & pepper

Step 1

Peel and roast pumpkin and carrots on a baking tray with a drizzle of olive oil. Turn on the oven on 170 degrees celsius.

Remove from the oven when they are soft but slightly roasted.

Step 2

When the veggies are roasting, cut the garlic and onion into chunks and sauté them in a pot with some olive oil under medium heat.


Cut your roasted pumpkin and carrots into chunks as well and place them into the pot. Cover with vegetable broth. Add bay leave, some thyme ( dried or fresh ), salt and pepper.

Let it all simmer under medium heat for 5 minutes.


Remove the bay leaf and if you used fresh thyme, remove it as well. Blend everything and your soup is ready to enjoy!

Bon appétit !

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Lots of love - Maryam the Rogue Foodie



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