Pumpkin-carrot soup with mint

Ingredients (8servings):

  • 400g pumpkin, peeled and chopped into 5cm pieces
  • 2 large sweet potatoes, peeled and chopped into 5cm pieces
  • 1 carrot, peeled and roughly chopped
  • 1 onion, peeled and sliced
  • 3 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 400ml good quality coconut milk
  • 650ml vegetable stock
  • 2 handfuls fresh mint, leaves picked and chopped
  • 2 handfuls roasted sunflower seeds (GF)
  • 1 teaspoon sweet paprika (GF)
  • ¼ teaspoon chilli (GF)
  • 1 teaspoon curry (GF)
  • freshly ground black pepper (GF)
  • sea salt


Heat a saucepan and add the olive oil. Throw in the chopped onion and fry gently for 2-3 minutes. Drop in the pumpkin, sweet potatoes and carrot pieces, fry for another 5 minutes. Add the vegetable stock and coconut milk. Reduce the heat and simmer for 35 minutes with the lid on.
Remove the soup from the heat, add the garlic. Using a hand blender or liquidizer, pulse the soup until smooth. Season to taste with salt, pepper, curry, sweet paprika and chilli. Serve with fresh mint and roasted sunflower seeds.



GF – make sure the ingredient doesn’t contain traces of gluten!


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10 Responses to Pumpkin-carrot soup with mint

  1. Augustyn says:

    Looks like a perfect treat for those cold rainy days 🙂

  2. Linda says:

    oh myyy, I want this nooooow!

  3. Carol says:

    Love it!

  4. Jelena says:

    Yummy, yummy, yummy!

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