Grilled Pumpkin & Carrot Soup

Grilled Pumpkin & Carrot Soup

Autumn is here; my favourite season, but as much as I love it I’m not ready to say goodbye to summer just yet. This soup is a mix of those feelings.

This year we had an unusually hot summer in London and as a result of that I bought a stove top grill that I use every opportunity that I have. The smokiness of the grilled vegetables makes this creamy soup the perfect accompaniment for the in between seasons' time.

This recipe serves 2 as a main or 4 as a starter

Note: I’m using a mix of Gem Squash and Butternut Squash because that is what I had around, but you can use any kind of pumpkin you can find. 


The ingredients:

  • 550 grams peeled, de-seeded and sliced Pumpkin/Squash (around 1000 grams with skin and seeds)
  • 100 grams peeled carrots sliced in half
  • 2 strips bacon
  • 4 tablespoons olive oil (1 for oiling the grill, 2 for coating the pumpkin and carrots, 1 to cook the onions and garlic)
  • 1 small chopped onion
  • 2 minced garlic cloves
  • 600 ml (1 pint) chicken stock
  • 1 teaspoon dry rosemary (you can also use fresh)
  • Cream and Toast for serving (optional)
  • Salt & Pepper

 Preheat and oil the grill to medium/high heat.

Tossed the slices of pumpkin and carrots with oil. Once the grill is hot place the vegetables over it and grill for around 10 minutes, turning every 3 minutes so all sides have lovely grill marks. Just before these are ready add the bacon to the grill and cook it until crispy on both sides. Remove everything from the grill and roughly chop the slices of pumpkin, carrots and bacon.  

Add the remaining oil to a saucepan in a medium/low heat, once hot add the onions and garlic, cook them until soft, for about 1 minute. Add the pumpkin and carrots to the saucepan, cover and cook for about 5 minutes. Add the chicken stock, rosemary and bacon, cover and bring to a boil.

Turn off the heat and using a hand blender, blend the soup until smooth, you can also use a regular blender but please be careful not to burn yourself. Bring once again to a boil in a low heat, taste and add salt if you need to.

Crack some fresh pepper on top, drizzle with a little of the cream or add some toast on the side. Enjoy!