Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pumpkin and carrot soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pumpkin and Carrot Soup is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Pumpkin and Carrot Soup is something which I’ve loved my whole life.

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

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. Prepare 60 ml olive oil
  4. Make ready 1 onion large brown , chopped
  5. Take 3 - 4 cloves garlic , chopped
  6. Get 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. Get 1 tsp vegetable stock water of in 1/2 liter of
  11. Get FOR THE TOPPING
  12. Make ready 1 tsp cream whole per bowl
  13. Get 1 small handful coriander leaves of fresh chopped
  14. Take 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 is going to wrap it up with this special food pumpkin and carrot soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s 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!