Roasted pumpkin carrot soup

By Sanchari Karmakar  |  13th Jan 2019  |  
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  • Photo of Roasted pumpkin carrot soup by Sanchari Karmakar at BetterButter
Roasted pumpkin carrot soupby Sanchari Karmakar
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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.

Roasted pumpkin carrot soup, a marvellous creation to spice up your day. Roasted pumpkin carrot soup is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingRoasted pumpkin carrot soup is just too tempting. This amazing recipe is provided by Sanchari Karmakar. Be it kids or adults, no one can get away from this delicious dish. How to make Roasted pumpkin carrot soup is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Roasted pumpkin carrot soupby Sanchari Karmakar. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Roasted pumpkin carrot soup is just the appropriate recipe to serve as many as 3. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Roasted pumpkin carrot soup

Ingredients to make Roasted pumpkin carrot soup

  • 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

How to make Roasted pumpkin carrot soup

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

My Tip:

You can try this soup recipe with any other veggies.

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