curried pumpkin and carrot soup

O.M.G. i had no idea pumpkin soup would taste so good!!!! LOL! i am really excited about this because this was my first attempt and i didn't really use a recipe, just played around with the ingredients... hope you guys like it! i'm sure you could do it with more pumpkin instead of the carrots if you want... i may try that next time!

Curried Pumpkin and Carrot Soup *i'm being lazy and don't want to list all the calories, but it ended up making 10 cups and 1 cup was 115 calories*

1 medium pumpkin
4 cups baby carrots
1 onion
1/2 cup butter or margarine
1 tablespoon pumpkin pie spice *for roasting*
1/2 cup milk
4 chicken bullion cubes dissolved in 1/2 cup boiling water
4 cups milk
3 tablespoons curry powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cumin
1 tablespoon pumpkin pie spice
salt/pepper to taste


- preheat oven to 425 degrees.
- melt 1/2 cup butter or margarine in roasting pan
- clean all of the seeds out of the pumpkin and set them aside for roasting
- peel and cube the pumpkin and cut the onion into quarters.
- combine pumpkin, onion, and carrots in a roasting pan, tossing with butter and sprinkle with 1 tablespoon pumpkin pie spice.
- roast for 30 minutes (or until tender but not blackened) *you may want to cut up the carrots, they were not as soft as the pumpkin after 30 min.*


- let roasted veggies cool.
- add chicken bullion broth and 1/2 cup milk, then puree with a hand blender/food processor/blender.


- mix pureed veggies with 4 cups milk in a large pot.
- season with curry powder, garlic, onion, cumin, salt, pepper, remaining pumpkin pie spice and bring to a boil.
- i topped ours with some shredded parmesan cheese and ate it with french bread. it also sat overnight and got pretty thick... you can add more chicken stock, milk, or water to make it thinner if you like... i kinda liked it thick!