Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pumpkin and carrot soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin and Carrot Soup is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Pumpkin and Carrot Soup is something which I have loved my whole life. They are nice and they look wonderful.

Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably. In fact, pumpkins are really members of the squash family - and you can use any you like.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pumpkin and carrot soup using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin and Carrot Soup:
  1. Take 750 grams pumpkin
  2. Get 250 grams carrots
  3. Prepare 2 onions
  4. Prepare 2 tbsp olive oil
  5. Get 1 tbsp butter
  6. Prepare 1 bay leaf
  7. Take 5-6 peppercorns
  8. Take As per taste Salt
  9. Take 1/2 teaspoon black pepper powder
  10. Make ready 1 cup milk
  11. Get 1 tablespoon lemon juice
  12. Get 2 tbsp fresh cream

Very low in fat but high in fibre and packed with nutrients, this is a favourite soup to make during the cold months. For the spices in this soup, I used a combination of black pepper, Herbes de Provence and a pinch of chilli powder (if you are not afraid of a little heat). Bung all of the veg, the seasoning, with the exception of the fresh herbs and the stock into a big pot. Dust with flour, brown for a few minutes stirring constantly and pour in stock.

Steps to make Pumpkin and Carrot Soup:
  1. Roughly chop pumpkin and carrots. Heat olive oil and butter in a pot. Add a bay leaf, pepper corns and roughly chopped onions to the pot and mix everything well. Cook until onions become transparent.
  2. Now add pumpkin and carrots to the pot along with some salt and 4 cups of water. Cover and cook it on medium heat until it is cooked. This will take around 15 to 20 minutes.
  3. Now takeout the bay leaf from the pot and with the help of a hand blender blend it into a smooth puree. It can be even blended in the mixture jar after it has cooled down.
  4. Now put the pot on the stove and heat it on medium heat. Add 1 cup of milk, 1cup of water and pepper powder to it and mix it very well. Water can be adjusted according to personal preference. Cook it until one boil. Now add lemon juice to it and mix it very well. Adjust the seasoning and turn off the gas.
  5. At the time of serving, top it up with some fresh cream in each bowl and serve hot with bread, sandwiches or salad.

Stir in ginger, curry powder, coriander, vinegar, salt and pepper. Pour soup into a blender and process until smooth. Serve with a dollop of cream fraiche. Other ideas: Pumpkin soup is one of my favourite dishes to make when I want something comforting and warm especially in the winter months. Often I make a huge batch of pumpkin soup and freeze it into single serving sizes so that it is easy to take for lunch or as a quick evening meal for one.

So that’s going to wrap this up with this exceptional food pumpkin and carrot soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!