Recipe of Award-winning Roasted pumpkin and carrot soup

Hey everyone, it’s Jim, welcome to our recipe page. 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 will make it a bit tasty. This will be really delicious.

Roasted pumpkin and carrot soup is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Roasted pumpkin and carrot soup is something which I have loved my whole life. They are fine and they look fantastic.

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.

To begin with this recipe, we have to prepare a few components. You can have 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. Take 500 g pumpkin
2. Make ready 300 g carrots
3. Make ready 2 tbsp oil
4. Get Salt & pepper
5. Get 2 brown onions
6. Get 4 cloves garlic
7. Prepare 1/2 vegetable stock cube
8. Make ready 600 ml water (or more)
9. Prepare 150 ml cream (I use oat)
10. Prepare Optional
11. Get 1 pinch cayenne pepper

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 soup is everywhere. Just like pumpkins themselves at this time of year, you can't turn without seeing one.

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!

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. Place the pumpkin, carrots and garlic on a roasting tin, leaving the garlic cloves whole.

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