//]]> Easiest Way to Prepare Any-night-of-the-week Roasted pumpkin and carrot soup | All Time Recipes

22/09/2020 00:08

Easiest Way to Prepare Any-night-of-the-week Roasted pumpkin and carrot soup

by Scott Alvarado

Roasted pumpkin and carrot soup
Roasted pumpkin and carrot soup

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make 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 will be really delicious.

Roasted pumpkin and carrot soup is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Roasted pumpkin and carrot soup is something which I’ve loved my whole life.

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. 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.

To get started with this particular recipe, we have to prepare a few ingredients. You can have roasted pumpkin and carrot soup using 11 ingredients and 6 steps. Here is how you can achieve it.

 

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

I vary how I serve my soup depending Method. Peel and chop pumpkin into small chunks and place onto a lined baking tray. Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing. Roast Tarragon Chicken with Creamy Sauce.


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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!

Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing. Roast Tarragon Chicken with Creamy Sauce. Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan. Pumpkin and carrot soup is everywhere.

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