Name: Roasted pumpkin carrot soup recipe by Sanchari Karmakar at BetterButter
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 3
Ingredients: Diced Pumpkin 1 bowl; Diced carrot 1 bowl; Diced onion 1 cup; Garlic cloves 6-7; Salt according to taste; Black pepper 1 tablespoon; Nutmeg powder 1 pinch; Butter 1 tablespoon; Vegetable broth 2 -3cups (required as or depend on the thickness of the soup we prefer); Fresh cream 2 tablespoon; Chopped coriander leaves 1/2 cup; Olive oil 1 teaspoon

ABOUT Roasted pumpkin carrot soup RECIPE

During winter season most of the men like to take variety of soup in their dinner time or breakfast. During this time I oftenly make any type of soup for my family,roasted pumkin and carrot soup is one of them. It tasted very nice and its healthy too.

Ingredients Serving: 3

Diced Pumpkin 1 bowl
Diced carrot 1 bowl
Diced onion 1 cup
Garlic cloves 6-7
Salt according to taste
Black pepper 1 tablespoon
Nutmeg powder 1 pinch
Butter 1 tablespoon
Vegetable broth 2 -3cups (required as or depend on the thickness of the soup we prefer)
Fresh cream 2 tablespoon
Chopped coriander leaves 1/2 cup
Olive oil 1 teaspoon

Instructions

Mix pumpkin, carrot, onion garlic cloves along with black pepper, salt, nutmeg powder and olive oil in a microsafe bowl.
Then roast it in a micro oven for 20 minutes in 180°C in a convection mode
After 20 minutes, put a pan on a gas and add butter.
Then add the roasted pumpkin and carrot, saute for 3 -4 minutes.
Then add vegetables broth into this and bring it to boil.
When the veggies are soft switch off the burner and slightly cool down the portion.
After cooling, transfer it in a mixer for make a smooth texture.
Put the same pan on a gas and pour the smooth mixture into this and stir continuously.
When it becomes hot then add chopped coriander leaves and fresh cream and switch off the gas
Then serve hot and garnish with fresh cream and chopped coriander leaves.

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