Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, creamy pumpkin and carrot soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Creamy Pumpkin and Carrot Soup is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Creamy Pumpkin and Carrot Soup is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook creamy pumpkin and carrot soup using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Pumpkin and Carrot Soup:
- Prepare of fresh pumpkin, peeled and diced into cubes
- Get carrot, peeled and sliced
- Take chicken sausage, sliced
- Take Kraft Singles cheese
- Take slices of fresh tortilla as needed
- Take fresh ginger
- Get garlic, peeled and diced into cube (don’t smash it)
- Take Chicken cube stock
- Get salt
- Take pepper
- Get Nutmeg powder
- Prepare Dry parsley (or fresh parsley when available)
- Make ready Olive oil
Instructions to make Creamy Pumpkin and Carrot Soup:
- Pour a bit of olive oil into the pressure cooker, then add the sliced ginger and garlic and let it simmer a bit
- Put the pumpkin cube and carrot into cooker, seasoned it with the salt, pepper and nutmeg powder as you like it. Let it simmer for a while and then add 2 cups of water.
- Securely close the pressure cooker tightly and let the wonder work for 10minutes. Longer time needed if the pumpkin is from a harder type.
- Meanwhile, you can prepare your tortilla by grilling them lightly over a small fire on a grill pan with a splash of olive oil until it’s crispy and properly done.
- Once the time set for the pressure cooker, take it from the stove and put it under a running water on your sink to release the pressure before open it. Be careful for the steam coming out from the cooker.
- Slowly take the pumpkins and carrots from the cooker and put into the blender with some of the liquid from the cooker. Do not over stuff the blender and always leave 1/4 of empty space in the blender before covering the lid carefully.
- Blend the pumpkin mush and carrot as you like. If you want it to be smoother, blend it longer. I like it a bit coarser, so I only blend it for 5-10 seconds.
- Put the cooker pan back on the stove and add some water into it (about half of the amount of your puréed pumpkin mix) and put to boil with the chicken stock cube in it.
- Add the sliced sausage into the pan and let it boil. Dropped the 1st slice of Kraft Singles and let it melt in the mix. Then slowly put the blended mixture of the pumpkin and carrot slowly, while keep stirring it well.
- Seasoned it with salt and pepper and some nutmeg powder to your taste. Let it boil into simmer with low heat.
- Serve with the grilled tortillas and the other Kraft singles cheese. You can add more cheese if you want. Don’t forget to sprinkle some parsley on top of it before serving it.
- Best to eat on a cold night or rainy afternoon. Enjoy!
So that’s going to wrap this up with this exceptional food creamy pumpkin and carrot soup recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My site becomes “the place to be” when it comes to creamy pumpkin and carrot soup cooking. Go on get cooking!
