D'Open Kitchen

COOKING FOR THE SOUL

Cream of Roasted Pumpkin and Carrots

Recipe by

Pumpkin cream soup is a comforting soup to have on any days. The skilly smooth thick soup is packed with spices and flavours. The prefect thanksgiving day soup!

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Prep Time 15

Cook Time 30

Course Appetizer

Cuisine French

Servings portions

Calories 109 kcal

Equipment

Hand Blender
Pot
Peeler

Ingredients

1 tbsp Olive Oil
1 qty Onion Diced
3 clove Galic Sliced
250 grams Pumpkin Diced
250 grams Carrots Diced
1 tsp Allspice
1 tsp Thyme
1 tsp Cinnamon
700 mls Chicken Stock or Vegetable Stock
200 mls Cream
Salt & Pepper
Cooking Oil

Instructions

Cut up the pumpkin and carrots and transfer to a roasting tin, season with allspice, thyme, cinnamon, salt and pepper and drizzle a little cooking oil and mix. Roast the root vegetables for about 40 mins (or until very tender) at 180 Deg C.
In a deep pot, add buter and 1 tbsp oil and sweat off the onion and garlic. Add the roasted vegetables in and add the chicken (or veg) stock and bring to a simmer.
Using a imersion blender, slowly blender the vegetables and stock until a smooth soup.
Add Cream (as desired amount) until smooth and creamy. Do not boil!
Season with Salt and Pepper and garnish to serve.

Nutrition

Serving: 200mlCalories: 109kcal

Keyword quick and easy, soup, vegan

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I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.