Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, pumpkin and carrot soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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.

Pumpkin and Carrot Soup is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Pumpkin and Carrot Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook pumpkin and carrot soup using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pumpkin and Carrot Soup:
  1. Prepare 1 pumpkin medium sized (800 g, about 1 Kg)
  2. Get 500 g carrots peeled and cut
  3. Make ready 60 ml olive oil
  4. Get 1 onion large brown , chopped
  5. Get 3 - 4 cloves garlic , chopped
  6. Make ready 1 tablespoon yellow mustard seeds
  7. Get 1 teaspoon cumin ground
  8. Get 1/2 teaspoon turmeric ground
  9. Get 1/2 teaspoon nutmeg ground (optional)
  10. Take 1 tsp vegetable stock water of in 1/2 liter of
  11. Make ready FOR THE TOPPING
  12. Get 1 tsp cream whole per bowl
  13. Take 1 small handful coriander leaves of fresh chopped
  14. Take bread Serve with

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:
  1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  2. Take a sharp knife and cut the pumpkin in half. Then take a spoon to scrape out all of the seeds and strings. Place face down on the baking sheet. Bake in preheated oven for 45-50 minutes.
  3. In the meanwhile peal carrots, cut in pieces and cook for about 5 minutes until done.
  4. Remove pumpkin from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
  5. Take a large saucepan over medium heat and add 1 Tbsp olive oil, sliced onions and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
  6. Add mustard seeds, cumin, nutmeg and turmeric. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop. Add the pumpkin, carrot, stock and water. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes.
  7. Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Blend until smooth. Pour mixture back into pot.
  8. Continue cooking over medium-low heat for another 5-10 minutes and taste and adjust seasonings as needed.
  9. Top with cream and fresh chopped coriander and serve with fresh bread. Store leftovers in the fridge for up to a few days.

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’s going to wrap this up for this exceptional food pumpkin and carrot soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!