Three orange vegetables bring different qualities: pumpkin softness, carrot flavour and sweet potato body. This is an original autumn recipe, not a historical Halloween soup. Roasting concentrates the vegetables; a final squeeze of lemon balances their sweetness without adding cream.
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Food · International
Autumn orange: pumpkin, carrot and sweet potato soup
Roasted vegetables, ginger and pumpkin seeds make a creamy soup without cream, ready for an autumn or Halloween table.
2026-10-27 · Editorial staff · Estimated reading time: 2 min
Queen of Queens · Food
The recipe
Creative seasonal cooking
- Servings
- 4
- Preparation
- 15 min
- Cooking
- 40 min
- Rest / waiting
- 0 min
- Total time
- 55 min
- Estimated calories per serving
- 230 kcal
Difficulty: Easy
Ingredients and quantities
- 600 g peeled pumpkin flesh
- 300 g carrots
- 300 g peeled sweet potato
- 100 g onion
- 25 g extra-virgin olive oil
- 10 g fresh ginger
- 700–900 ml hot water
- 20 g pumpkin seeds
- 1 tbsp lemon juice; salt and pepper
Method
- Heat a conventional oven to 200 °C. Cut pumpkin, carrots and sweet potato into roughly 2 cm pieces and the onion into wedges.
- Spread over a large tray with 20 g oil and a little salt. Roast for 30–35 minutes, turning halfway, until tender and lightly golden.
- Transfer to a saucepan with grated ginger and 700 ml hot water. Simmer for 5 minutes.
- Blend with an immersion blender, keeping its blade submerged. Add water to your preferred consistency, then lemon, pepper and salt as needed.
- Toast the seeds in a dry pan for 2–3 minutes. Divide the soup among four bowls and finish with the seeds and remaining 5 g oil.
Tips and variations
Use an edible culinary pumpkin, not a decorative gourd. Add a little chilli for heat. Optional bread or croutons are not included in the calorie estimate.
Allergens
No major allergen in the base ingredients; check product labels.
Calories are estimates per serving and vary with ingredients, brands and actual quantities. Times are approximate; the total includes the stated resting time.
