Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin and carrot soup. 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 is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Pumpkin and Carrot Soup is something which I’ve loved my entire life. They are fine and they look wonderful.

Heat olive oil in a saucepan over medium heat. Add vegetable stock and Herbes de Provence spice mix and stir together. 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. This scrumptious belly-warming pumpkin and carrot soup is the perfect way to load your body up with cold and flu-fighting superfoods like turmeric, garlic, lemongrass, and ginger when the cold weather hits.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Take 1 pumpkin medium sized (800 g, about 1 Kg)
  2. Take 500 g carrots peeled and cut
  3. Make ready 60 ml olive oil
  4. Take 1 onion large brown , chopped
  5. Get 3 - 4 cloves garlic , chopped
  6. Take 1 tablespoon yellow mustard seeds
  7. Make ready 1 teaspoon cumin ground
  8. Get 1/2 teaspoon turmeric ground
  9. Make ready 1/2 teaspoon nutmeg ground (optional)
  10. Make ready 1 tsp vegetable stock water of in 1/2 liter of
  11. Make ready FOR THE TOPPING
  12. Take 1 tsp cream whole per bowl
  13. Take 1 small handful coriander leaves of fresh chopped
  14. Prepare bread Serve with

Place vegetables on a parchment lined baking sheet. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators. Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably.

Steps 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.

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. We recommend trying several types as the flavours always vary a little, then settle on your favourite. 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’s going to wrap this up for this exceptional food pumpkin and carrot soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!