Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin and carrot soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pumpkin and Carrot Soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Pumpkin and Carrot Soup is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have pumpkin and carrot soup using 14 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin and Carrot Soup:
  1. Take 1 pumpkin medium sized (800 g, about 1 Kg)
  2. Get 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. Take 1 tablespoon yellow mustard seeds
  7. Get 1 teaspoon cumin ground
  8. Take 1/2 teaspoon turmeric ground
  9. Make ready 1/2 teaspoon nutmeg ground (optional)
  10. Get 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
Instructions 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.

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