How To: Roast Pumpkin Carrot Soup


This week we feature a recipe that is easy to make at home when entertaining for a group of friends (6-10 ppl). Rocket’s Roast Pumpkin Carrot Soup is an original twist on an old classic, and is the perfect dish for a refined taste with that homemade feel.

Read on for the exclusive Rocket recipe!


Carrot + Pumpkin Soup



Pumpkin Soup

  • 2 whole Japanese pumpkins
  • 6 cloves garlic
  • 5 g fresh thyme
  • 3 carrots
  • 3 white onions
  • 1 red onion
  • 4 g cumin
  • 3L water
  • 500ml whipped cream
  • Pinch of salt & pepper

Basil Cream

  • 100 g sour cream
  • 30 g basil


Pumpkin Soup

  • Peel and seed pumpkins then cut into quarters
  • Roughly chop carrots, tossing in olive oil, sea salt and thyme
  • Roast both with garlic, thyme and olive oil at 180oC for half an hour, or until soft to allow the ingredients to soak up the flavors of the seasoning
  • Peel and slice onions, sprinkle with cumin, and sauté with oil and butter
  • Combine pumpkin in a pan with butter and carrots and stew down with sautéed onions until soft
  • Add water to the mixture, boil for 20 minutes, using a hand blender to combine the ingredients
  • Finish off with cream and add another layer of seasoning, sprinkling with salt and pepper and using cumin seeds for a fresh taste

Basil Cream

  • Blanch basil to maintain the vivid green colouring
  • Blend ingredients together into a paste and chill before serving


  • Reheat pumpkin soup, bringing to a boil and adding cream if too thick
  • Slice bread and toast with butter, cutting in half to serve on the side
  • Garnish with chopped parsley and pumpkin seed, adding drops of basil cream in the middle
  • Lightly swirl olive oil over soup in a circular motion


Please let us know if you try it out, and share your results with us. Happy cooking 😉




How To: Roast Pumpkin Carrot Soup
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