Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted pumpkin and carrot soup. It is one of my favorites. For mine, 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 popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Roasted pumpkin and carrot soup is something which I’ve loved my whole life.

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. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day.

To get started with this 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 can achieve that.

The ingredients needed to make Roasted pumpkin and carrot soup:

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

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. 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:

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!

Peel and chop pumpkin into small chunks and place onto a lined baking tray. 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.

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