Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin and carrot soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pumpkin and Carrot Soup is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Pumpkin and Carrot Soup is something which I have loved my entire life.

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 recipe, we have to prepare a few components. You can cook pumpkin and carrot soup using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin and Carrot Soup:
  1. Take 250 gms Pumpkin skin removed and chopped
  2. Get 2 carrots peeled and chopped
  3. Prepare 5-6 pods garlic
  4. Take 1/2 inch ginger
  5. Make ready 2-3 spring onions chopped
  6. Prepare 2 tomatoes chopped
  7. Prepare 1/2 inch turmeric root (optional)
  8. Get 1/4 cup coconut cream
  9. Get 2-3 tbsp pumpkin seeds/ mix seeds
  10. Take 2 tbsp coconut flakes for garnish

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. Pressure cook all the vegetables with salt and turmeric root for up to 2 whistles and 10 minutes on low flame.
  2. Dry roast the seeds. Keep aside.
  3. Now, when the veggies are done and cool, Remove the tomato skin and blend everything to a smooth puree.
  4. Now heat again, add coconut cream and pepper.
  5. Garnish with roasted seeds, coconut flakes and Serve hot.

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