Carrot Pumpkin Soup Food

CARROT PUMPKIN SOUP

Steps:

• Heat olive oil in a saucepan (or 4 quart Dutch oven) over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally.
• Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.
• Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
• Stir in cream and season to taste with salt and pepper. Add a pinch of powdered chilli (optional, for a little heat. Feel free to skip this step).
• Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.

PUMPKIN AND CARROT SOUP

Steps:

• Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
• Once water is boiling, reduce heat and add all of the chopped vegetables.
• Cook vegetables until tender.
• Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
• Blend the vegetables and continue to add water until the soup reaches the desired consistency.
• Serve with salt, pepper, nutmeg and a dollop of creme fraiche.