Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin and carrot soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pumpkin and Carrot Soup is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Pumpkin and Carrot Soup is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Get 1 pumpkin medium sized (800 g, about 1 Kg)
  2. Prepare 500 g carrots peeled and cut
  3. Get 60 ml olive oil
  4. Get 1 onion large brown , chopped
  5. Take 3 - 4 cloves garlic , chopped
  6. Make ready 1 tablespoon yellow mustard seeds
  7. Prepare 1 teaspoon cumin ground
  8. Make ready 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. Take 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
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 for this exceptional food pumpkin and carrot soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to pumpkin and carrot soup cooking. Go on get cooking!