Roasted pumpkin and carrot soup

you can find here all our products

Our products

find some inspirations with our recipes


Roasted pumpkin and carrot soup

Angie Trihn (IG @feedmeichi)
60 minutes
4 people
  • 1.2 kg Butternut pumpkin, peeled, diced into 3cm cubes
  • 4 medium carrots, peeled, chopped into 2cm slices
  • 3 cloves garlic, skin on and left whole
  • 1 white onion, peeled and cut in half
  • 3 tbsp. extra virgin olive oil
  • 3-4 cups water
  • Salt

To serve:

  • Freshly ground black pepper
  • Chives, finely chopped
  • Olive oil
  • Fromager D’affinois Truffles lien vers page our cheese/Fromager d’Affinois Truffles)
  • Crusty bread, sliced thin and grilled


  1. Preheat an oven to 200 degrees celsius (conventional).
  2. Line a baking tray with non-stick baking paper and spread out the pumpkin, carrot and onion in a single layer.
  3. Place the garlic on a small piece of foil and drizzle with a little olive oil before wrapping it up and placing on a corner of the baking tray.
  4. Drizzle the rest of the olive oil over the vegetables.
  5. Season lightly with salt.
  6. Bake in the oven for 45 minutes or till the vegetables are tender.
  7. Remove the garlic from the baking tray and pour the roasted vegetables into a blender, making sure to tip in the liquid in as well.
  8. Squeeze the roasted garlic out of their skins, straight in to the blender.
  9. Add in 3.5 cups of water and blend everything together.
  10. Add more water to achieve the desired consistency.
  11. Taste and season with salt as needed.
  12. To serve, season with black pepper, a drizzle of olive oil and a sprinkle of chives onto the soup.
  13. Place thick slices of Fromager D’affinois Truffles onto grilled bread and dip into the soup as you eat it.
Consent choices