Variety to Preparing 5-Star Roasted pumpkin and carrot soup
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To prepare an unforgettable Roasted pumpkin and carrot soup, below are the ingridients needed:
- Use 500 g of pumpkin.
- Use 300 g of carrots.
- Provide 2 tbsp of oil.
- Take of Salt & pepper.
- Prepare 2 of brown onions.
- Get 4 cloves of garlic.
- You need 1/2 of vegetable stock cube.
- Take 600 ml of water (or more).
- Take 150 ml of cream (I use oat).
- Take of Optional.
- Use 1 pinch of cayenne pepper.
After preparing the ingridients, now you are good to make your appetizing Roasted pumpkin and carrot soup by following the instructions below:
- Peel and cut pumpkin and carrots into pieces and put in a oven tray. Coat with oil, salt and pepper..
- Cut the onions (peel on!) in half and put on the tray skin side up. Cook the vegetables in the oven for 20 minutes at 225 degrees..
- Add the garlic (unpeeled) and roast for another 10-15 minutes, until the vegetables are soft..
- Peel onions and garlic and put the vegetables in a saucepan together with hot water and the stock cube. Blend until smooth..
- Add cream and check the seasoning (if the soup is a bit too thick for your liking, just add some more hot water)..
- Enjoy with some crispy croutons!.
Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably. Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing. Roast Tarragon Chicken with Creamy Sauce. Line several baking trays with non-stick baking paper.
Recipe : Roasted pumpkin and carrot soup
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step by step to make Roasted pumpkin and carrot soup
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