Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted pumpkin and carrot soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing. Roast Tarragon Chicken with Creamy Sauce.

Roasted pumpkin and carrot soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Roasted pumpkin and carrot soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have roasted pumpkin and carrot soup using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted pumpkin and carrot soup:

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

To begin making the Spicy Roasted Pumpkin Carrot Soup Recipe we will first roast the pumpkins and the carrots in the oven. If you dont have an oven, you can also roast it in a wok, and stir. Pumpkin and carrot soup is everywhere. Just like pumpkins themselves at this time of year, you can't turn without seeing one.

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!

Pumpkin and carrot soup is everywhere. Just like pumpkins themselves at this time of year, you can't turn without seeing one. Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably. The roasting intensifies the delicious flavour, allowing a delicate sweetness that comes through the finished dish.

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