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Pumpkin and Carrot Soup with Za’atar and Truffle Oil

Anisa Sabet

This pumpkin and carrot soup with za’atar and truffle oil is a definite dinner party winner.

Roasted butternut pumpkin and carrot, kissed with aromatic spices and topped with za’atar and truffle oil. It’s a quick and easy way to spoil your dinner guests.

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What you need

  • Large mixing bowl
  • Baking tray lined with baking paper
  • Large saucepan
  • Immersion blender or blender

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Ingredients 

  • 1kg Kent pumpkin (about half a medium pumpkin), peeled, deseeded, cut into 1cm pieces
  • 800g carrots, peeled, cut into 1cm pieces
  • Good lug of olive oil
  • Sea salt and pepper
  • 1/4 cup olive oil
  • 2 small brown onions, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon mustard seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon crushed chilli powder
  • Good splash of dry white wine
  • 1L vegetable stock
  • 500ml water
  • To serve: Za’atar and truffle oil

Makes four serves

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Method

  1. To make the truffle oil: Heat up your high-quality extra-virgin olive oil in the small saucepan over a low heat. Bring up to a warm, but not simmering or boiling, temperature. Shave or finely dice pieces of the truffle into the warm oil. Transfer to a jar or bottle, cover with a lid or cork and allow the mixture to steep for at least 24 hours. The longer it steeps, the stronger the flavour, so do it a few days in advance if you want a strong truffle flavour. For easy pouring, strain your truffle out or leave it in to increase the flavour as time goes on. Truffle oil can be used for up to two weeks.
  1. Preheat oven to 200°C. In the large mixing bowl, toss your pumpkin and carrot with some olive oil, salt and pepper. Pop into the oven to bake for 30 minutes.
  1. Meanwhile, heat up the olive oil in the pan and add the onion. Cook for 10 minutes until turning translucent. Add the garlic and cook for a few minutes longer. Add the spices and cook until the mustard seeds start to pop. Pour a generous splash of wine to get all the good bits off the bottom.
  1. Add the pumpkin, carrotstock and  Increase to a medium heat, cover and allow to cook for 20 minutes.
  1. Use an immersion blender or transfer to a blender and blend until creamy and smooth. You might need to add a dash of water if it’s too thick.

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To serve 

Serve the soup topped with a generous sprinkle of za’atar and truffle oil.

Storage

In an airtight container for up to a week.

For more recipes, check out Canberra based food and recipe blog, The Macadames.

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Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author

  • Edwina

    This soup is really delicious, thanks for sharing! I’ll definitely be making it again. Even my veggie-ambivilent husband enjoyed it.

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