Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, creamy pumpkin and carrot soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Heat olive oil in a saucepan over medium heat. We've answered the most common queries about our pumpkin soup recipe below, but if you still have questions just let us know in the comments! This soup recipe has a dairy based cream in it, which can make freezing and heating slightly trickier.
Creamy Pumpkin and Carrot Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Creamy Pumpkin and Carrot Soup is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. 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:
- Take of fresh pumpkin, peeled and diced into cubes
- Prepare carrot, peeled and sliced
- Prepare chicken sausage, sliced
- Get Kraft Singles cheese
- Prepare slices of fresh tortilla as needed
- Prepare fresh ginger
- Take garlic, peeled and diced into cube (don’t smash it)
- Prepare Chicken cube stock
- Get salt
- Take pepper
- Prepare Nutmeg powder
- Prepare Dry parsley (or fresh parsley when available)
- Make ready Olive oil
If you asked me what my favorite Fall recipe is, I would definitely say this silky smooth pumpkin sweet potato soup! Made with pumpkin puree, root vegetables, protein-rich red lentils, fresh ginger, cinnamon, and coconut milk, this creamy soup has the most delicious velvety texture that's perfect for dipping crusty slices of bread. Loved this soup - but I made it for vegetarians with vegetable stock, added a tablespoon or so of peanut butter, some freshly ground black pepper, a bay leaf and I used canned pumpkin. Instead of blending it I used a hand blender in the pot - perfect.
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!
Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe. Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices. Place pumpkin, cauliflower, onion and garlic onto a baking tray and cover with olive oil. The delicious pumpkin and carrots make an irresistible orange dairy-free pumpkin soup, while curry, turmeric, and chili flakes are perfect to jazz up that delicate sweet flavor. Flavor, silky texture, convenience, and health benefits, this easy recipe ticks all the boxes and makes a wonderful soup to serve with your favorite winter salads and.
So that’s going to wrap this up for this special food creamy pumpkin and carrot soup recipe. Thanks so 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 in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
