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Pumpkin and Carrot Soup
Pumpkin and Carrot Soup

Before you jump to Pumpkin and Carrot Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.

Almost each and every “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to that. But at times the last thing you wish to do is prepare a whole dinner for yourself and your family. Sometimes almost all you desperately want is to go to the drive through and get home as quickly as possible. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from remorse about slipping on your diet. This is because a lot of the popular fast food restaurants on the market are trying to “healthy up” their menus. Here is how to eat healthy and balanced when you visit the drive through.

Choose a drive through for a restaurant that is known for catering to people with healthier palates. Arby’s for example, doesn’t serve burgers. As an alternative you’ll be able to pick from roast beef sandwiches, salads, wraps and other healthier items. While Wendy’s has served hamburgers for decades, additionally they have a lot of other healthy options like salads, baked potatoes and chili. Not every little thing is McDonalds with its deep fried chicken parts as well as other terribly bad items.

Logic states that that one of the best ways to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually recommended all you need to do is make a couple of good decisions and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let other people create your dinner. If you decide on healthy things, the guilt usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to pumpkin and carrot soup recipe. You can cook pumpkin and carrot soup using 14 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Pumpkin and Carrot Soup:
  1. Prepare 1 pumpkin medium sized (800 g, about 1 Kg)
  2. Use 500 g carrots peeled and cut
  3. Get 60 ml olive oil
  4. Use 1 onion large brown , chopped
  5. Prepare 3 - 4 cloves garlic , chopped
  6. Provide 1 tablespoon yellow mustard seeds
  7. You need 1 teaspoon cumin ground
  8. Prepare 1/2 teaspoon turmeric ground
  9. Prepare 1/2 teaspoon nutmeg ground (optional)
  10. Provide 1 tsp vegetable stock water of in 1/2 liter of
  11. Get FOR THE TOPPING
  12. Provide 1 tsp cream whole per bowl
  13. Prepare 1 small handful coriander leaves of fresh chopped
  14. Get bread Serve with
Steps to make Pumpkin and Carrot Soup:
  1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  2. Take a sharp knife and cut the pumpkin in half. Then take a spoon to scrape out all of the seeds and strings. Place face down on the baking sheet. Bake in preheated oven for 45-50 minutes.
  3. In the meanwhile peal carrots, cut in pieces and cook for about 5 minutes until done.
  4. Remove pumpkin from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
  5. Take a large saucepan over medium heat and add 1 Tbsp olive oil, sliced onions and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
  6. Add mustard seeds, cumin, nutmeg and turmeric. Cook, stirring, for 2 minutes or until aromatic and the mustard seeds start to pop. Add the pumpkin, carrot, stock and water. Increase heat to medium. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes.
  7. Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Blend until smooth. Pour mixture back into pot.
  8. Continue cooking over medium-low heat for another 5-10 minutes and taste and adjust seasonings as needed.
  9. Top with cream and fresh chopped coriander and serve with fresh bread. Store leftovers in the fridge for up to a few days.

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