Recipe of Perfect Roasted pumpkin and carrot soup

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Before you jump to Roasted pumpkin and carrot soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

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We hope you got insight from reading it, now let's go back to roasted pumpkin and carrot soup recipe. You can have roasted pumpkin and carrot soup using 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Roasted pumpkin and carrot soup:

1. Take 500 g of pumpkin.
2. Provide 300 g of carrots.
3. Get 2 tbsp of oil.
4. You need of Salt & pepper.
5. Use 2 of brown onions.
6. Take 4 cloves of garlic.
7. Use 1/2 of vegetable stock cube.
8. Provide 600 ml of water (or more).
9. Provide 150 ml of cream (I use oat).
10. Prepare of Optional.
11. Prepare 1 pinch of cayenne pepper.

Instructions 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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