CARROT PUMPKIN SOUP
Bursting with flavor, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy night.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 serving, Calories 120 calories, Sugar 5.6 g, Sodium 666.2 mg, Fat 7.5 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 2.4 g, Protein 1.5 g, Cholesterol 1 mg
OLD FASHIONED LOVAGE AND POTATO SOUP
A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only.
Provided by French Tart
Categories Stocks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
- Add the stock and milk, simmering until the potatoes are nearly tender.
- When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
- Check the seasoning and add salt and pepper to taste.
- Return to the saucepan and heat through gently - do NOT allow the soup to boil.
- Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
- This travels very well in a thermos flask for a warming picnic soup.
Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 79.3, Carbohydrate 52.5, Fiber 5.9, Sugar 3.1, Protein 9.5
PUMPKIN, CARROT AND LOVAGE SOUP
Excellent recipe for using up the inside of a Halloween Pumpkin. Posted in reply to a request, from "The American Harvest Cookbook".
Provided by papergoddess
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion in olive oil until softened.
- Add pumpkin and carrots; continue to cook for about 5 minutes more.
- Stir in the lovage or parsley, bay leaves, and stock; bring to a boil and simmer, covered, for 30 minutes or until all veges are tender.
- Allow soup to cool slightly, then remove bay leaves.
- Blend in blender or with a stick-blender until smooth.
- Return soup to the pan.
- Thin slightly with more stock if too thick.
- Check seasoning, and serve with a generous swirl of cream.
Nutrition Facts : Calories 154.2, Fat 8.8, SaturatedFat 1.5, Cholesterol 4.8, Sodium 249.2, Carbohydrate 14.6, Fiber 1.4, Sugar 5.6, Protein 5.1
PUMPKIN AND CARROT SOUP
Make and share this Pumpkin and Carrot Soup recipe from Food.com.
Provided by beauty_queen_999
Categories Onions
Time 30m
Yield 4 entrees, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 72.3, Fat 0.3, SaturatedFat 0.1, Sodium 54.3, Carbohydrate 17.3, Fiber 3.2, Sugar 6.5, Protein 2.1
ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP
Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.
Provided by SteveT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
- While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
- Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
- Sprinkle with cilantro to serve.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.9 g, Fat 4.1 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 419 mg, Sugar 10.4 g
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