Roasted pumpkin and carrot soup
Roasted pumpkin and carrot soup

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted pumpkin and carrot soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Roasted pumpkin and carrot soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, 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 particular 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 cook that.

The ingredients needed to make Roasted pumpkin and carrot soup:
  1. Make ready 500 g pumpkin
  2. Get 300 g carrots
  3. Get 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. Take 600 ml water (or more)
  9. Get 150 ml cream (I use oat)
  10. Take Optional
  11. Take 1 pinch cayenne pepper

Serve into bowls and sprinkle the fried bacon on top of the soup. Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing. Roast Tarragon Chicken with Creamy Sauce. Line several baking trays with non-stick baking paper.

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!

Roast Tarragon Chicken with Creamy Sauce. Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan. 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.

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