Recipe: Roasted Pumpkin-Carrot-Celery Soup

Recipe: Roasted Pumpkin-Carrot-Celery Soup

This is the small variation of the Roasted Pumpkin soup which I had previously posted. The earlier one is the classic french recipe and this is altered according to the availability of the vegetables we get.


  • Pumpkin 500 g
  • Carrot 2 med
  • Onion 1
  • Spring onion 2 sprigs
  • Celery 2 stems
  • Garlic 3-4 cloves
  • pepper
  • Olive oil 2 tsps
  • Water/stock 500 ml


  • Preheat the oven on 180 degree
  • Peel and cut the pumpkin into 1 inches cubes
  • Sprinkle few drops of olive oil on the baking tray and over the pumpkin
  • Roast the garlic and pumpkin for 10 to 12 mins
  • Cut other vegetables evenly into fairly small pieces. Onions could be cut lengthwise
  • Take a pan and add remaining olive oil. Saute these vegetables along with spices on low flame
  • Add roasted ingredients and water/stock. Bring it to boil
  • Simmer for 15 mins. Let it cook till soft
  • Blend them in the blender. Add the salt andpepper according to taste
  • Simmer for few minutes. Serve Hot.


By Chef Abhishek

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