Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pumpkin and carrot soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Browse new releases, best sellers or classics & Find your next favourite book Looking For Soup Recipe? In a large saucepan melt butter and saute onion until translucent. Dust with flour, brown for a few minutes stirring constantly and pour in stock. Bung all of the veg, the seasoning, with the exception of the fresh herbs and the stock into a big pot.
Pumpkin and Carrot Soup is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Pumpkin and Carrot Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pumpkin and carrot soup using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin and Carrot Soup:
- Make ready 250 gms Pumpkin skin removed and chopped
- Take 2 carrots peeled and chopped
- Take 5-6 pods garlic
- Get 1/2 inch ginger
- Get 2-3 spring onions chopped
- Prepare 2 tomatoes chopped
- Make ready 1/2 inch turmeric root (optional)
- Take 1/4 cup coconut cream
- Get 2-3 tbsp pumpkin seeds/ mix seeds
- Take 2 tbsp coconut flakes for garnish
The delicious pumpkin and carrots make an irresistible orange dairy-free pumpkin soup, while curry, turmeric, and chili flakes are perfect to jazz up that delicate sweet flavor. Hokkaido pumpkin is full of vitamins and mineral salts such as calcium, iron, phosphorus and potassium. Personally, I don't use cream for preparing that pumpkin and carrot soup. Coriander and curry add an excellent spicy flavour.
Instructions to make Pumpkin and Carrot Soup:
- Pressure cook all the vegetables with salt and turmeric root for up to 2 whistles and 10 minutes on low flame.
- Dry roast the seeds. Keep aside.
- Now, when the veggies are done and cool, Remove the tomato skin and blend everything to a smooth puree.
- Now heat again, add coconut cream and pepper.
- Garnish with roasted seeds, coconut flakes and Serve hot.
Personally, I don't use cream for preparing that pumpkin and carrot soup. Coriander and curry add an excellent spicy flavour. Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. If you're carving a pumpkin for Halloween, this is a great use for the flesh and seeds, so nothing goes to waste. Feel free to add other seasonal veggies such as sweet potato or butternut squash.
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