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Roasted pumpkin and carrot soup
Roasted pumpkin and carrot soup

Before you jump to Roasted pumpkin and carrot soup recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

A lot of us have been trained to think that comfort foods are not good and are to be avoided. Sometimes, if your comfort food is candy or some other junk food, this holds true. Otherwise, comfort foods could be super nourishing and good for you. A number of foods actually do improve your mood when you consume them. If you feel a little bit down and you need a happiness pick me up, try some of these.

Your mood can really be helped by green tea. You just knew it had to be included in this article, right? Green tea is loaded with a particular amino acid referred to as L-theanine. Research has proved that this amino acid induces the production of brain waves. This helps improve your mental focus while calming the rest of your body. You already knew that green tea helps you become healthier. Now you are aware that green tea helps you to lift your moods as well!

You can see, you don’t have to turn to junk food or foods that are not good for you to feel better! Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to roasted pumpkin and carrot soup recipe. To make roasted pumpkin and carrot soup you only need 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Roasted pumpkin and carrot soup:
  1. Get 500 g pumpkin
  2. You need 300 g carrots
  3. Take 2 tbsp oil
  4. Take Salt & pepper
  5. Use 2 brown onions
  6. Get 4 cloves garlic
  7. Take 1/2 vegetable stock cube
  8. Provide 600 ml water (or more)
  9. Take 150 ml cream (I use oat)
  10. You need Optional
  11. Use 1 pinch cayenne pepper
Steps to make Roasted pumpkin and carrot soup:
  1. Peel and cut pumpkin and carrots into pieces and put in a oven tray. Coat with oil, salt and pepper.
  2. Cut the onions (peel on!) in half and put on the tray skin side up. Cook the vegetables in the oven for 20 minutes at 225 degrees.
  3. Add the garlic (unpeeled) and roast for another 10-15 minutes, until the vegetables are soft.
  4. Peel onions and garlic and put the vegetables in a saucepan together with hot water and the stock cube. Blend until smooth.
  5. Add cream and check the seasoning (if the soup is a bit too thick for your liking, just add some more hot water).
  6. Enjoy with some crispy croutons!

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