Cream of Roasted Pumpkin and Carrots
Pumpkin cream soup is a comforting soup to have on any days. The skilly smooth thick soup is packed with spices and flavours. The prefect thanksgiving day soup!
- 1 tbsp Olive Oil
- 1 qty Onion Diced
- 3 clove Galic Sliced
- 250 grams Pumpkin Diced
- 250 grams Carrots Diced
- 1 tsp Allspice
- 1 tsp Thyme
- 1 tsp Cinnamon
- 700 mls Chicken Stock or Vegetable Stock
- 200 mls Cream
- Salt & Pepper
- Cooking Oil
Cut up the pumpkin and carrots and transfer to a roasting tin, season with allspice, thyme, cinnamon, salt and pepper and drizzle a little cooking oil and mix. Roast the root vegetables for about 40 mins (or until very tender) at 180 Deg C.
In a deep pot, add buter and 1 tbsp oil and sweat off the onion and garlic. Add the roasted vegetables in and add the chicken (or veg) stock and bring to a simmer.
Using a imersion blender, slowly blender the vegetables and stock until a smooth soup.
Add Cream (as desired amount) until smooth and creamy. Do not boil!
Season with Salt and Pepper and garnish to serve.
Serving: 200mlCalories: 109kcal