Recipe of Super Quick Homemade Roasted pumpkin and carrot soup

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, roasted pumpkin and carrot soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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

Heat butter in a pan add the roasted veggies and the. 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 making the Spicy Roasted Pumpkin Carrot Soup Recipe we will first roast the pumpkins and the carrots in the oven.

To begin with this recipe, we must first prepare a few components. You can cook roasted pumpkin and carrot soup using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roasted pumpkin and carrot soup:

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

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. Roasted Pumpkin, Chickpea and Rocket Salad.

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!

Peel and chop pumpkin into small chunks and place onto a lined baking tray. Roasted Pumpkin, Chickpea and Rocket Salad. Rosemary and Garlic Potatoes Crispy Potatoes. Line several baking trays with non-stick baking paper. Place pumpkin and carrot in lined pan.

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