Carrots roughly cut – 2 cup
Pumpkin roughly cut – 2 cup
Onions cut into wedges – 1 cup
Garlic – 5 cloves
Salt – to taste
Pepper – to taste
Olive oil – 30 ml
Butter – 1/4 cup
Nutmeg powder – a pinch
Coriander – 1/4 bunch
Cream – 1/4 cup
Vegetable stock – 300 ml


1. Take the cut up carrot, pumpkin, onions and garlic in a bowl
2. Season with salt, pepper and nutmeg powder
add olive oil and mix well
3. Transfer the vegetables onto a baking tray and roast in an oven at 180 degrees C for 20 minutes
4. Heat butter in a pan add the roasted veggies and the vegetable stock, then bring to a boil
5. Blend in a blender till smooth
6. Adjust consistency with vegetable stock if required
7. Finish with chopped coriander and mix in
8. Turn off the heat and add the cream
9. Serve immediately
10. Gobble! Gobble! Gobble!


(438) Gobble | Roasted Carrot & Pumpkin Soup | Delicious Soup

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