Recipe to make Pumpkin Carrot soup with stepwise instructions. This super velvety vegan pumpkin and carrot soup is the perfect way to start pumpkin season at the best.

Carrot Pumpkin Soup Recipe Pumpkin Soup Soup Recipes Soup
Oil in large pot on medium.

Pumpkin carrot soup. Slice the pumpkin into cubes peel. Ginger 1 tbsp. Place the lid on the jug.
Add pumpkin carrots onion garlic sage and 12 tsp. Once the vegetables are soft use a hand blender to blend everything until the soup is smooth and creamy and has an orangey color. Add the carrot and butternut squash pieces.
Carrot 2 large or 1 Cup chopped. Instructions Saute onion garlic and spices in olive oil dont skip this flavor base Add pumpkin and sliced carrots and stir well to coat Add hot water or vegetable broth coconut milk and cook for about 10 minutes. Meanwhile roughly chop the onion garlic carrot and celery.
Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes or until soft and sweet but not coloured. Its rich slightly spicy and packed with oh-so-good-for-you. Then add the vegetable stock.
Bake the pumpkin carrots and garlic. Add the chopped onion carrots pumpkin curry powder cumin coriander ginger and nutmeg in your soup maker. Leave to cool down before blending in a food processor.
Preheat oven to 170C. Pumpkin 1 cup peeled and chopped. Cover the pot and let the soup cook for 30 to 40 minutes on a low simmer.
Each salt and pepper and cook covered stirring occasionally until. Roast the pumpkin for 1 hour or until soft and slightly caramalised at the edges. In a deep saucepan combine all the ingredients and simmer 30 minutes until the vegetables are cooked.
Directions Heat 1 tbsp. Season with salt and pepper.

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