Pumpkin and Carrot Soup. Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably. In fact, pumpkins are really members of the squash family - and you can use any you like.

Pumpkin and Carrot Soup For the spices in this soup, I used a combination of black pepper, Herbes de Provence and a pinch of chilli powder (if you are not afraid of a little heat). Very low in fat but high in fibre and packed with nutrients, this is a favourite soup to make during the cold months. Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).

Hey everyone, it is Brad, welcome to my recipe site. Today, we're going to prepare a distinctive dish, pumpkin and carrot soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pumpkin and carrot soup - or should that be squash? In many recipes pumpkins and squashes can be used interchangeably. In fact, pumpkins are really members of the squash family - and you can use any you like.

Pumpkin and Carrot Soup is one of the most well liked of current trending meals on earth. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Pumpkin and Carrot Soup is something that I have loved my entire life. They're fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pumpkin and carrot soup using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin and Carrot Soup:

{Get 250 gms of Pumpkin skin removed and chopped.
{Get 2 of carrots peeled and chopped.
{Prepare 5-6 pods of garlic.
{Make ready 1/2 inch of ginger.
{Make ready 2-3 of spring onions chopped.
{Get 2 of tomatoes chopped.
{Get 1/2 inch of turmeric root (optional).
{Prepare 1/4 cup of coconut cream.
{Get 2-3 tbsp of pumpkin seeds/ mix seeds.
{Prepare 2 tbsp of coconut flakes for garnish.

Once water is boiling, reduce heat and add all of the chopped vegetables. Add carrot juice and Stock Pots. Return to pot to reheat then serve. As the weather gets cooler it's nice to curl up with a warm bowl of nourishing soup.

Instructions to make Pumpkin and Carrot Soup:

Pressure cook all the vegetables with salt and turmeric root for up to 2 whistles and 10 minutes on low flame..
Dry roast the seeds. Keep aside..
Now, when the veggies are done and cool, Remove the tomato skin and blend everything to a smooth puree..
Now heat again, add coconut cream and pepper..
Garnish with roasted seeds, coconut flakes and Serve hot..

This recipe has been adapted from a Taste.com recipe to be low in FODMAPs but high in flavour! Serve this meal with some natural yoghurt (lactose free if needed) and a piece of low. The addition of the garlic, ginger and turmeric kicks the flavour up a notch from the traditional pumpkin and carrot soup, whilst making the bowl even more nourishing and healing for the body. Swirl a little bit of natural greek yoghurt on top, or substitute with some cashew cream if you want to go the vegan route. My boys love it that way." The delicious pumpkin and carrots make an irresistible orange dairy-free pumpkin soup, while curry, turmeric, and chili flakes are perfect to jazz up that delicate sweet flavor.

So that is going to wrap it up for this exceptional food pumpkin and carrot soup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!