Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pumpkin and carrot soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Read Customer Reviews & Find Best Sellers. Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably.
Pumpkin and Carrot Soup is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Pumpkin and Carrot Soup is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook pumpkin and carrot soup using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin and Carrot Soup:
- Get 250 gms Pumpkin skin removed and chopped
- Prepare 2 carrots peeled and chopped
- Take 5-6 pods garlic
- Get 1/2 inch ginger
- Make ready 2-3 spring onions chopped
- Take 2 tomatoes chopped
- Take 1/2 inch turmeric root (optional)
- Take 1/4 cup coconut cream
- Take 2-3 tbsp pumpkin seeds/ mix seeds
- Take 2 tbsp coconut flakes for garnish
The addition of the garlic, ginger and turmeric kicks the flavour up a notch from the traditional pumpkin and carrot soup, whilst making the bowl even more nourishing and healing for the body. 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.
Steps to make Pumpkin and Carrot Soup:
- Pressure cook all the vegetables with salt and turmeric root for up to 2 whistles and 10 minutes on low flame.
- Dry roast the seeds. Keep aside.
- Now, when the veggies are done and cool, Remove the tomato skin and blend everything to a smooth puree.
- Now heat again, add coconut cream and pepper.
- Garnish with roasted seeds, coconut flakes and Serve hot.
Bung all of the veg, the seasoning, with the exception of the fresh herbs and the stock into a big pot. 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.
So that’s going to wrap this up with this exceptional food pumpkin and carrot soup recipe. Thanks so much for reading. 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 bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
