Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted pumpkin and carrot soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
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 appreciated by millions every day. They’re fine and they look wonderful. Roasted pumpkin and carrot soup is something that I’ve loved my entire life.
To begin with this particular recipe, we must 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 500 g pumpkin
- Take 300 g carrots
- Prepare 2 tbsp oil
- Make ready Salt & pepper
- Get 2 brown onions
- Make ready 4 cloves garlic
- Prepare 1/2 vegetable stock cube
- Take 600 ml water (or more)
- Get 150 ml cream (I use oat)
- Prepare Optional
- Take 1 pinch cayenne pepper
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.
Instructions 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!
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. Place the pumpkin, carrots and garlic on a roasting tin, leaving the garlic cloves whole. Pumpkin and carrot are both great sources of vitamin A, as well as fibre, antioxidants and vitamin C, along with lots of other vitamins and minerals.
So that is going to wrap this up with this exceptional food roasted pumpkin and carrot soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember 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!
