Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pumpkin and carrot soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pumpkin and Carrot Soup is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Pumpkin and Carrot Soup is something which I’ve loved my whole life. They are nice and they look wonderful.
Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably. In fact, pumpkins are really members of the squash family - and you can use any you like.
To begin with this recipe, we must prepare a few ingredients. You can cook pumpkin and carrot soup using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin and Carrot Soup:
- Get 750 grams pumpkin
- Get 250 grams carrots
- Get 2 onions
- Prepare 2 tbsp olive oil
- Make ready 1 tbsp butter
- Make ready 1 bay leaf
- Take 5-6 peppercorns
- Get As per taste Salt
- Get 1/2 teaspoon black pepper powder
- Prepare 1 cup milk
- Prepare 1 tablespoon lemon juice
- Make ready 2 tbsp fresh cream
Swirl a little bit of natural greek yoghurt on top, or substitute with some cashew cream if you want to go the vegan route. The delicious pumpkin and carrots make an irresistible orange dairy-free pumpkin soup, while curry, turmeric, and chili flakes are perfect to jazz up that delicate sweet flavor. Flavor, silky texture, convenience, and health benefits, this easy recipe ticks all the boxes and makes a wonderful soup to serve with your favorite winter salads and. Bung all of the veg, the seasoning, with the exception of the fresh herbs and the stock into a big pot.
Instructions to make Pumpkin and Carrot Soup:
- Roughly chop pumpkin and carrots. Heat olive oil and butter in a pot. Add a bay leaf, pepper corns and roughly chopped onions to the pot and mix everything well. Cook until onions become transparent.
- Now add pumpkin and carrots to the pot along with some salt and 4 cups of water. Cover and cook it on medium heat until it is cooked. This will take around 15 to 20 minutes.
- Now takeout the bay leaf from the pot and with the help of a hand blender blend it into a smooth puree. It can be even blended in the mixture jar after it has cooled down.
- Now put the pot on the stove and heat it on medium heat. Add 1 cup of milk, 1cup of water and pepper powder to it and mix it very well. Water can be adjusted according to personal preference. Cook it until one boil. Now add lemon juice to it and mix it very well. Adjust the seasoning and turn off the gas.
- At the time of serving, top it up with some fresh cream in each bowl and serve hot with bread, sandwiches or salad.
Dust with flour, brown for a few minutes stirring constantly and pour in stock. Stir in ginger, curry powder, coriander, vinegar, salt and pepper. Pour soup into a blender and process until smooth. Serve with a dollop of cream fraiche. Other ideas: Pumpkin soup is one of my favourite dishes to make when I want something comforting and warm especially in the winter months.
So that is going to wrap it up for this exceptional food pumpkin and carrot soup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!
