Ok, I’m a cheapie at heart. How can I resist when carrots are on sale at $1kg? I ended up with 3 kgs of carrots in my fridge. That’s quite a lot of carrots! I wrote often about my love for soups. It makes me feel warm and fuzzy inside. Making a big batch means I cook less- that means less washing up and more time spent baking and playing with Asher. That’s a big win for me!
I realised that this year, I have not made pumpkin soup. Horror of all horror. How can I forget that? I make pumpkin soup every year. It’s one of my winter favourites. So late in winter and early spring, I roasted pumpkin and those 1 kg of carrot and cooked it with home made stock. Stunning result. As I was putting my hand blender through it, I realised… hey! This actually looks like baby food! So Asher’s dinner is sorted too. Another win!
Hubby wanted some meat. So just before serving, we pan fried a few slices of chopped up chorizo. It makes a perfect garnish I think!
Roasted Pumpkin and Carrot Soup (Serves 6 and 3 baby portions)
1 pumpkin halved
1 kg of carrot chopped
1 tablespoon of honey
1 tablespoon of olive oil
1 tablespoon of cumin
500 ml of chicken stock
1 tablespoon of garlic
1 onion chopped
pan fried chorizo to serve
Pre Heat oven at 200C. Drizzle oil, honey, cumin and salt over pumpkin and carrot. Roast for 45 minutes. Cool vegetables down. Heat a deep pot with oil and sauté garlic and onion. Spoon pumpkin into the pot together with the chopped up carrot. Simmer with stock for 20-25 minutes. Cool and blitz with a hand blender. Serve warm with pan fried chorizo for the adults.