Pumpkin n Carrot Soup
Pumpkin n Carrot Soup

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pumpkin n 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.

Heat olive oil in a saucepan over medium heat. Add vegetable stock and Herbes de Provence spice mix and stir together. This scrumptious belly-warming pumpkin and carrot soup is the perfect way to load your body up with cold and flu-fighting superfoods like turmeric, garlic, lemongrass, and ginger when the cold weather hits. Super thick and creamy without the need for heavy cream it makes the perfect midweek winter warmer.

Pumpkin n Carrot Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Pumpkin n Carrot Soup is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pumpkin n carrot soup using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pumpkin n Carrot Soup:
  1. Get 1 Butternut Pympkin (squash)
  2. Get 3 large carrrots
  3. Get 2 small onions
  4. Get 1 liter vegetable stock
  5. Prepare 1 liter chicken stock
  6. Take 1 cup coconut & almond milk SO GOOD brand
  7. Take 1 salt & pepper to season

Add the broth, water, carrots, and pumpkin to the pot and heat until boiling. Puree the soup in batches using a blender or a food processor. Season with curry powder, salt and pepper, to taste. Heat remaining oil in large saucepan over medium heat.

Instructions to make Pumpkin n Carrot Soup:
  1. Peel pumpkin, carrots and onion and dice all vegetables
  2. Add veggies to big pot with veggie stock and chicken stock and bring to.boil
  3. Reduce heat, cover with lid and simmer until all veggies are soft
  4. Blend with blender stick or in a blender
  5. Add coconut and almond milk (I sometimes use thickened cream but I like the flavor of the milk) and blend through
  6. Season to taste
  7. I like to serve this with Turkish Bread and Dukkah OR either garlic or pistachio bread warmed and oozing g butter

Season with curry powder, salt and pepper, to taste. Heat remaining oil in large saucepan over medium heat. This Pumpkin, Carrot and Potato soup is delicious, comforting and easy to make and is perfect on those wintery days or when you just 'need' a bowl of home-cooked soup! There is nothing better than a bowl of warm, comforting soup especially this Pumpkin, Carrot and Potato Soup! The anti-cold and anti-inflammatory creamy Butternut Squash Carrot Coconut Soup.

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