Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, creamy pumpkin and carrot soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Creamy Pumpkin and Carrot Soup is a mildly spiced, warm and comforting soup with the taste, aroma and fall flavors of pumpkin and carrots; a perfect warm hug in a bowl to enjoy on chilly nights or for that matter any time! 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. So today I decide to have a creamy pumpkin soup with some carrot.
Creamy Pumpkin and Carrot Soup is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Creamy Pumpkin and Carrot Soup is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have creamy pumpkin and carrot soup using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Pumpkin and Carrot Soup:
- Make ready 1/4 of fresh pumpkin, peeled and diced into cubes
- Get 2 piece carrot, peeled and sliced
- Get 1 piece chicken sausage, sliced
- Take 2 slices Kraft Singles cheese
- Make ready A few slices of fresh tortilla as needed
- Prepare 2-3 slices fresh ginger
- Make ready 1 clove garlic, peeled and diced into cube (don’t smash it)
- Get 2 Chicken cube stock
- Make ready salt
- Take pepper
- Make ready Nutmeg powder
- Prepare Dry parsley (or fresh parsley when available)
- Prepare Olive oil
Add vegetable stock and Herbes de Provence spice mix and stir together. Finally, add the cream and give it a good stir. Use a masher or hand blender to give the soup a quick pulse. Peel the carrots and cut the same as pumpkin.
Steps to make Creamy Pumpkin and Carrot Soup:
- Pour a bit of olive oil into the pressure cooker, then add the sliced ginger and garlic and let it simmer a bit
- Put the pumpkin cube and carrot into cooker, seasoned it with the salt, pepper and nutmeg powder as you like it. Let it simmer for a while and then add 2 cups of water.
- Securely close the pressure cooker tightly and let the wonder work for 10minutes. Longer time needed if the pumpkin is from a harder type.
- Meanwhile, you can prepare your tortilla by grilling them lightly over a small fire on a grill pan with a splash of olive oil until it’s crispy and properly done.
- Once the time set for the pressure cooker, take it from the stove and put it under a running water on your sink to release the pressure before open it. Be careful for the steam coming out from the cooker.
- Slowly take the pumpkins and carrots from the cooker and put into the blender with some of the liquid from the cooker. Do not over stuff the blender and always leave 1/4 of empty space in the blender before covering the lid carefully.
- Blend the pumpkin mush and carrot as you like. If you want it to be smoother, blend it longer. I like it a bit coarser, so I only blend it for 5-10 seconds.
- Put the cooker pan back on the stove and add some water into it (about half of the amount of your puréed pumpkin mix) and put to boil with the chicken stock cube in it.
- Add the sliced sausage into the pan and let it boil. Dropped the 1st slice of Kraft Singles and let it melt in the mix. Then slowly put the blended mixture of the pumpkin and carrot slowly, while keep stirring it well.
- Seasoned it with salt and pepper and some nutmeg powder to your taste. Let it boil into simmer with low heat.
- Serve with the grilled tortillas and the other Kraft singles cheese. You can add more cheese if you want. Don’t forget to sprinkle some parsley on top of it before serving it.
- Best to eat on a cold night or rainy afternoon. Enjoy!
Use a masher or hand blender to give the soup a quick pulse. Peel the carrots and cut the same as pumpkin. Add the veggies into the pot, add water, salt and chopped herbs (parsley and thyme). Blend the soup in blender of food processor (or use hand held one). Bung all of the veg, the seasoning, with the exception of the fresh herbs and the stock into a big pot.
So that is going to wrap this up with this exceptional food creamy pumpkin and carrot soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
