Roasted pumpkin and carrot soup
Roasted pumpkin and carrot soup

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roasted pumpkin and carrot soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

You can use a immersion blender or transfer soup to a blender and blend till soup is creamy. Heat remaining oil in large saucepan over medium heat. Roast the pumpkin* and allow it to cool. Scoop out small pieces of flesh from the rind and set aside.

Roasted pumpkin and carrot soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Roasted pumpkin and carrot soup is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have roasted pumpkin and carrot soup using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted pumpkin and carrot soup:
  1. Prepare 500 g pumpkin
  2. Get 300 g carrots
  3. Take 2 tbsp oil
  4. Prepare Salt & pepper
  5. Make ready 2 brown onions
  6. Make ready 4 cloves garlic
  7. Make ready 1/2 vegetable stock cube
  8. Make ready 600 ml water (or more)
  9. Get 150 ml cream (I use oat)
  10. Take Optional
  11. Get 1 pinch cayenne pepper

Add the roasted pumpkin and carrot, ginger, and salt. Heat olive oil in a saucepan over medium heat. Add vegetable stock and Herbes de Provence spice mix and stir together. Meanwhile, roughly chop the onion, garlic, carrot and celery.

Instructions to make Roasted pumpkin and carrot soup:
  1. Peel and cut pumpkin and carrots into pieces and put in a oven tray. Coat with oil, salt and pepper.
  2. Cut the onions (peel on!) in half and put on the tray skin side up. Cook the vegetables in the oven for 20 minutes at 225 degrees.
  3. Add the garlic (unpeeled) and roast for another 10-15 minutes, until the vegetables are soft.
  4. Peel onions and garlic and put the vegetables in a saucepan together with hot water and the stock cube. Blend until smooth.
  5. Add cream and check the seasoning (if the soup is a bit too thick for your liking, just add some more hot water).
  6. Enjoy with some crispy croutons!

Add vegetable stock and Herbes de Provence spice mix and stir together. Meanwhile, roughly chop the onion, garlic, carrot and celery. You can use a mix of any root vegetables you like, and my favourite combo has to be pumpkin, sweet potato and carrot. The orange colour is intense and heightened by the addition of turmeric. This soup is finished off with a dollop of coconut yoghurt and a scattering of toasted pumpkin seeds, and I love eating it with a slice of sourdough toast.

So that is going to wrap this up for this special food roasted pumpkin and carrot soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!