Roasted pumpkin and carrot soup
Roasted pumpkin and carrot soup

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted pumpkin and carrot soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted pumpkin and carrot soup is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Roasted pumpkin and carrot soup is something that I have loved my whole life. They’re fine and they look fantastic.

I've got you covered with this "no-work" soup! 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.

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

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

Roasted Pumpkin Soup with Carrot and Turmeric. For this recipe, use small sugar or pie pumpkins —the large ones traditionally used for Roast the pumpkin* and allow it to cool. Scoop out small pieces of flesh from the rind and set aside. In a large saucepan, warm the olive oil over medium heat.

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!

Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing. Roast Tarragon Chicken with Creamy Sauce. Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan. Place the cut pumpkin, carrots, garlic and onion onto a baking tray, spray with olive oil (ensure the vegies are coated with the oil) and bake in a moderate oven until Add the cream and heat gently and season with salt and pepper.

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