Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, roasted pumpkin and carrot soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Roasted pumpkin and carrot soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Roasted pumpkin and carrot soup is something that I have loved my whole life.

To begin with this recipe, we have to 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:

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

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!

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 for this exceptional food roasted pumpkin and carrot soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!