Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pumpkin and carrot soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Pumpkin and Carrot Soup is something which I’ve loved my entire life.

To get started with this particular 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 that.

The ingredients needed to make Pumpkin and Carrot Soup:
  1. Prepare 1 pumpkin medium sized (800 g, about 1 Kg)
  2. Make ready 500 g carrots peeled and cut
  3. Prepare 60 ml olive oil
  4. Get 1 onion large brown , chopped
  5. Get 3 - 4 cloves garlic , chopped
  6. Get 1 tablespoon yellow mustard seeds
  7. Prepare 1 teaspoon cumin ground
  8. Take 1/2 teaspoon turmeric ground
  9. Prepare 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. Get 1 tsp cream whole per bowl
  13. Get 1 small handful coriander leaves of fresh chopped
  14. Get 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 special food pumpkin and carrot soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!