Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

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

Pumpkin and carrot soup is everywhere. Just like pumpkins themselves at this time of year, you can't turn without seeing one. There are so many pumpkin and carrot soup recipes around, that to stand out, they've got to be something special. The pumpkin and carrot combo creates such an incredible flavour that complements the unusual mix of spices (which I must say, brings the soup to a Bursting with flavor, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy night.

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

To get started with this 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 can achieve it.

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

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. This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). Cook's Notes for Thai Carrot Soup with Coconut Milk.

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.

This Thai Carrot Soup is perfect Fall soup, with lots of carrots and pumpkin (fresh or puree). Cook's Notes for Thai Carrot Soup with Coconut Milk. I don't usually have dessicated coconut around, which would the best to use for this soup, so I just run regular shredded coconut through the food. Vegan pumpkin and sweet potato soup is made with pumpkin puree, sweet potatoes, red lentils, coconut milk & cinnamon. Vegan pumpkin and sweet potato soup is very easy to make with simple ingredients and you probably already have most of them in your pantry right now!

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