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Before you jump to Pumpkin and Carrot Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.
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We hope you got benefit from reading it, now let's go back to pumpkin and carrot soup recipe. To cook pumpkin and carrot soup you only need 12 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Pumpkin and Carrot Soup:
- Use 750 grams of pumpkin.
- Provide 250 grams of carrots.
- You need 2 of onions.
- Provide 2 tbsp of olive oil.
- Take 1 tbsp of butter.
- Use 1 of bay leaf.
- Take 5-6 of peppercorns.
- You need As per taste of Salt.
- Provide 1/2 teaspoon of black pepper powder.
- Get 1 cup of milk.
- Provide 1 tablespoon of lemon juice.
- Prepare 2 tbsp of fresh cream.
Instructions to make Pumpkin and Carrot Soup:
- Roughly chop pumpkin and carrots. Heat olive oil and butter in a pot. Add a bay leaf, pepper corns and roughly chopped onions to the pot and mix everything well. Cook until onions become transparent..
- Now add pumpkin and carrots to the pot along with some salt and 4 cups of water. Cover and cook it on medium heat until it is cooked. This will take around 15 to 20 minutes..
- Now takeout the bay leaf from the pot and with the help of a hand blender blend it into a smooth puree. It can be even blended in the mixture jar after it has cooled down..
- Now put the pot on the stove and heat it on medium heat. Add 1 cup of milk, 1cup of water and pepper powder to it and mix it very well. Water can be adjusted according to personal preference. Cook it until one boil. Now add lemon juice to it and mix it very well. Adjust the seasoning and turn off the gas..
- At the time of serving, top it up with some fresh cream in each bowl and serve hot with bread, sandwiches or salad..
Drain the pumpkin and carrots and add to the saucepan of simmering stock. To blend the ingredients into a smooth soup you can either use a wand/stick blender or you can place all the ingredients into a food processor. Whizz the ingredients all together until the soup is smooth. Return to the saucepan and simmer for a few minutes and serve. Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan.
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