If you are looking for food to feel cheered, this would be the answer. And if the sprightly, mood-boosting yellowness of it is not enough of a clincher, it might help to know it’s a doddle to make. The silkiness comes from the pumpkin and carrots which are quickly blitzed in a hot oven, then blended with some coconut milk. There’s nothing more to it, given that you can excuse the tweeness of the title and it’s a soup to banish the blues.
I tend to always have a stash of roasted veggies in the fridge and that’s certainly a case of cracking convenience. But even if you were to roast the vegetables to order, you need to do nothing else while they’re in the oven, and not much after.
I like this velvety smooth with a scattering of seeds though you can make it as liquidized or as rough as you please. And if you’re poutily pursuing protein, you should obviously take the legume route.
What you will need – (for 4 servings)
- Pumpkin – 100 g, seeds removed
- Carrots – 600g (about 6 medium sized), slit in half lengthwise
- Garlic cloves – 4-5 lightly bashed
- Cumin powder – 1/2 teaspoon
- Paprika/Chilli flakes – 1/2 teaspoon (adjust to taste)
- Chilli powder – 1/4 teaspoon
- Salt – 1 teaspoon
- Pepper – 1/2 teaspoon
- Fresh thyme – 3-4 sprigs
- Olive oil – 2 tablespoon
- Coconut milk – 400 ml (approx 2 cups), or use veggie broth for a thinner consistency
- For Garnish: Fresh herbs, microgreens, sundried tomatoes, nuts or seeds (optional)
- Preheat oven to 200°C.
- In a small bowl mix together cumin, paprika, chilli powder, salt and pepper.
- Drizzle sliced pumpkin and carrots with olive oil (I leave the pumpkin skin on while roasting because I find it easier to remove once baked; if you want to peel it before, please do). Sprinkle the spice mix, bashed garlic cloves and thyme. Toss so everything is well coated. Arrange on a baking sheet and roast for 30-35 mins. The edges will have lightly browned. Once done, take the sheet out and allow to cool for 10 mins.
- Remove thyme sprigs and add the rest to a blender.
- Top with coconut milk and pulse to achieve a smooth consistency.
- Taste and add more salt and pepper as needed.
- Garnish with microgreens or seeds and a little drizzle of coconut milk or olive oil and serve.
Storage notes –
Keeps well in the fridge for up to 4 days
If you make this recipe, you know the drill: Let me know!