How to Prepare Homemade Roasted pumpkin and carrot soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roasted pumpkin and carrot soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

To begin making the Spicy Roasted Pumpkin Carrot Soup Recipe we will first roast the pumpkins and the carrots in the oven. If you dont have an oven, you can also roast it in a wok, and stir. 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.

Roasted pumpkin and carrot soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Roasted pumpkin and carrot soup is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must 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:

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

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. Pumpkin and carrot are beautiful together and bring out such a lovely sweet flavour, which is nicely complemented by the warm and hearty mix of.

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!

In a large saucepan, warm the olive oil over medium heat. Pumpkin and carrot are beautiful together and bring out such a lovely sweet flavour, which is nicely complemented by the warm and hearty mix of. 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. Peel and chop pumpkin into small chunks and place onto a lined baking tray.

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