Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted pumpkin and carrot soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Roasted pumpkin and carrot soup is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Roasted pumpkin and carrot soup is something which I have loved my whole life.
Try this easy vegetable soup with roasted pumpkin, sweet potatoes, carrots, and harissa–roasting the vegetables first intensifies the flavor tremendously. A little patience will yield incredible flavors and an extra bite for. Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have roasted pumpkin and carrot soup using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted pumpkin and carrot soup:
- Make ready pumpkin
- Get carrots
- Get oil
- Make ready Salt & pepper
- Prepare brown onions
- Make ready garlic
- Prepare vegetable stock cube
- Make ready water (or more)
- Prepare cream (I use oat)
- Get Optional
- Prepare cayenne pepper
Bursting with flavor, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy night. Bursting with flavour, this comforting, vegetarian soup comes alive with hearty pumpkin, sweet carrots and a little kick of garlic. The roasting intensifies the delicious flavour, allowing a delicate sweetness that comes through the finished dish. I vary how I serve my soup depending Method.
Steps 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!
Peel and chop pumpkin into small chunks and place onto a lined baking tray. Pumpkin and carrot soup is everywhere. Just like pumpkins themselves at this time of year, you can't turn without seeing one. Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably.
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