Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roasted pumpkin and carrot soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Free UK Delivery on Eligible Orders Retro Sweet Hampers with Huge Selection of Gift Ideas. Meanwhile, roughly chop the onion, garlic, carrot and celery. About the Roasted Pumpkin & Carrot Soup recipe If you like your soup to taste sweet, pumpkin and carrot are the best ingredients to start with.
Roasted pumpkin and carrot soup is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Roasted pumpkin and carrot soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Get 500 g pumpkin
- Prepare 300 g carrots
- Prepare 2 tbsp oil
- Get Salt & pepper
- Take 2 brown onions
- Make ready 4 cloves garlic
- Make ready 1/2 vegetable stock cube
- Make ready 600 ml water (or more)
- Make ready 150 ml cream (I use oat)
- Get Optional
- Make ready 1 pinch cayenne pepper
Finally, add the cream and give it a good stir. Use a masher or hand blender to give the soup a quick pulse. To begin making the Spicy Roasted Pumpkin Carrot Soup Recipe we will first roast the pumpkins and the carrots in the oven. Place pumpkin (cut side up), chopped carrots and garlic on a greased baking tray tossed with some salt and olive oil.
Instructions to make Roasted pumpkin and carrot soup:
- Peel and cut pumpkin and carrots into pieces and put in a oven tray. Coat with oil, salt and pepper.
- 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.
- Add the garlic (unpeeled) and roast for another 10-15 minutes, until the vegetables are soft.
- Peel onions and garlic and put the vegetables in a saucepan together with hot water and the stock cube. Blend until smooth.
- Add cream and check the seasoning (if the soup is a bit too thick for your liking, just add some more hot water).
- Enjoy with some crispy croutons!
Bung all of the veg, the seasoning, with the exception of the fresh herbs and the stock into a big pot. Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Get the recipe for our pumpkin & bacon soup. Roast pumpkin with cream, thyme & parmesan. Why not go the whole hog and serve up your soupy squash starter in the pumpkin shell?
So that’s going to wrap this up for this exceptional food roasted pumpkin and carrot soup recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
