Easiest Way to Prepare Super Quick Homemade Roasted pumpkin and carrot soup - Free Download

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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 Healthy Eating Doesn't Need To Be A Chore.

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One way to approach this to start seeing some results is to understand that you do not need to change everything immediately or that you need to altogether eliminate certain foods from your diet. It's not a bad idea if you want to make major changes, but the most vital thing is to step by step switch to making healthier eating selections. As you get accustomed to the taste of these foods, you will discover that you're eating more healthily than you did. As with many other habits, change happens over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Obviously, it's not at all hard to start incorporating healthy eating into your daily lifestyle.

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

The ingredients needed to cook Roasted pumpkin and carrot soup:

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

Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably. Roast Pumpkin, Beetroot and Bocconcini Salad with Guinness Dressing. Roast Tarragon Chicken with Creamy Sauce. Line several baking trays with non-stick baking paper.

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