Easiest Way to Make Speedy Roasted pumpkin and carrot soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted pumpkin and carrot soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Roasted pumpkin and carrot soup is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Roasted pumpkin and carrot soup is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook roasted pumpkin and carrot soup using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted pumpkin and carrot soup:

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

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