Creamy Pumpkin and Carrot Soup
Creamy Pumpkin and Carrot Soup

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, creamy pumpkin and carrot soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Creamy Pumpkin and Carrot Soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Creamy Pumpkin and Carrot Soup is something that I’ve loved my entire life.

Heat olive oil in a saucepan 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.

To get started with this recipe, we have to prepare a few ingredients. You can cook creamy pumpkin and carrot soup using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Pumpkin and Carrot Soup:
  1. Prepare of fresh pumpkin, peeled and diced into cubes
  2. Take carrot, peeled and sliced
  3. Take chicken sausage, sliced
  4. Get Kraft Singles cheese
  5. Make ready slices of fresh tortilla as needed
  6. Make ready fresh ginger
  7. Take garlic, peeled and diced into cube (don’t smash it)
  8. Get Chicken cube stock
  9. Get salt
  10. Get pepper
  11. Take Nutmeg powder
  12. Take Dry parsley (or fresh parsley when available)
  13. Prepare Olive oil

Place pumpkin, cauliflower, onion and garlic onto a baking tray and cover with olive oil. If you asked me what my favorite Fall recipe is, I would definitely say this silky smooth pumpkin sweet potato soup! Made with pumpkin puree, root vegetables, protein-rich red lentils, fresh ginger, cinnamon, and coconut milk, this creamy soup has the most delicious velvety texture that's perfect for dipping crusty slices of bread. Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe.

Steps to make Creamy Pumpkin and Carrot Soup:
  1. Pour a bit of olive oil into the pressure cooker, then add the sliced ginger and garlic and let it simmer a bit
  2. Put the pumpkin cube and carrot into cooker, seasoned it with the salt, pepper and nutmeg powder as you like it. Let it simmer for a while and then add 2 cups of water.
  3. Securely close the pressure cooker tightly and let the wonder work for 10minutes. Longer time needed if the pumpkin is from a harder type.
  4. Meanwhile, you can prepare your tortilla by grilling them lightly over a small fire on a grill pan with a splash of olive oil until it’s crispy and properly done.
  5. Once the time set for the pressure cooker, take it from the stove and put it under a running water on your sink to release the pressure before open it. Be careful for the steam coming out from the cooker.
  6. Slowly take the pumpkins and carrots from the cooker and put into the blender with some of the liquid from the cooker. Do not over stuff the blender and always leave 1/4 of empty space in the blender before covering the lid carefully.
  7. Blend the pumpkin mush and carrot as you like. If you want it to be smoother, blend it longer. I like it a bit coarser, so I only blend it for 5-10 seconds.
  8. Put the cooker pan back on the stove and add some water into it (about half of the amount of your puréed pumpkin mix) and put to boil with the chicken stock cube in it.
  9. Add the sliced sausage into the pan and let it boil. Dropped the 1st slice of Kraft Singles and let it melt in the mix. Then slowly put the blended mixture of the pumpkin and carrot slowly, while keep stirring it well.
  10. Seasoned it with salt and pepper and some nutmeg powder to your taste. Let it boil into simmer with low heat.
  11. Serve with the grilled tortillas and the other Kraft singles cheese. You can add more cheese if you want. Don’t forget to sprinkle some parsley on top of it before serving it.
  12. Best to eat on a cold night or rainy afternoon. Enjoy!

Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. Melt butter in a large pot over medium heat. Stir in parsley and increase heat to medium-high. Very low in fat but high in fibre and packed with nutrients, this is a favourite soup to make during the cold months.

So that is going to wrap this up for this exceptional food creamy pumpkin and carrot soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!