Roasted Pumpkin Sweet Potato And Carrot Soup Recipes

CARROT, PUMPKIN & SWEET POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat.
• Add the minced garlic and diced onion and sauté for 3 minutes or until the onion is translucent.
• Add the chopped vegetables and liquid vegetable stock. Season with salt and pepper.
• Bring to the boil and then reduce to a simmer for 15-20 minutes, or until the vegetables have softened (and you can easily press a fork through them).
• Cool the soup slightly before using a hand-held blender or a food processor to purée until smooth.
• Reheat the soup before serving.
• Add onion and garlic, chop 4 seconds, Speed 5. Scrape down the sides of the bowl.
• Add butter and cook 4 minutes, 100 degrees, Speed Soft (spoon).
• Add carrot, pumpkin, sweet potato and liquid vegetable stock. Cook with the MC on for 20 minutes, 100 degrees, Speed 1. *Do not exceed the max line at any stage.
• Check if the vegetables are cooked by inserting a fork into the centre - they should be soft and fall apart.
• Allow to cool and then blend for 30 seconds, slowly increasing to Speed 7.
• Reheat the soup before serving (3 minutes, 100 degrees, Speed 2).

ROASTED SWEET POTATO & CARROT SOUP

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

BAKED PUMPKIN, SWEET POTATO, AND COCONUT MILK SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
• Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
• Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
• Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

CARROT PUMPKIN AND SWEET POTATO SOUP

Steps:

• Switch on the saute mode in your instant pot and let it become hot.
• Now add the olive oil, crushed garlic, cumin, bayleaf, turmeric and saute for few minutes until the spices turn fragrant.
• Add the onions and saute until translucent.
• Now add the veggies, paprika, salt, thyme, nutmeg and saute for 2 minutes. (Alternatively you can roast the veggies in the oven for 25 to 30 minutes at 400 F and add the roasted veggies to the instant pot for better flavor)
• Add the veggie stock, cashews and close the lid. Switch off the saute mode.
• Cook in manual / pressure cook mode for 15 minutes. Let the pressure release naturally.
• Open the instant pot and blend everything until nice and creamy using a hand blender. Add more water/ veggie stock if needed.
• Check the seasoning at this stage and adjust salt and pepper as needed. Also add the maple syrup if you wish now. to balance the flavors.
• Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.
• Pre heat the oven to 400 F.
• Add the pumpkin, carrots, sweet potato to a baking tray. Drizzle with olive oil, salt, black pepper to taste and bake for 25 to 30 minutes until tender and roasted.
• (Alternatively, you can saute the veggies in the pan and roast them in the pan)
• Add the oil to a sauce pan and when it becomes hot, add the oil, cumin seeds, bayleaf, garlic, turmeric and saute until the spices turn fragrant.
• Now add the onions and saute until translucent.
• Add the roasted veggies, cashews, veggie stock, salt, paprika, nutmeg, and let it boil for about 15 minutes.
• Blend evrything using a blender until smooth and creamy.
• Adjust salt, pepper to taste. Add maple syrup if you wish to balance the flavors.
• Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP

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.

ROASTED SWEET POTATOES, POTATOES AND CARROTS

Steps:

• peel and cut in bite size pieces all the vegetable. Peel and squash the garlic but do not cut it.
• mix the vegetables, garlic and all remaining.
• ingredients.
• spread on a parchemin lined pan.
• Broil until nice and golden about half an hour.

ROASTED PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 400 degrees.
• Slice pumpkin in half and remove the seeds and strings.
• Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
• Use a fork to create vent holes all around the sweet potato.
• Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
• Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
• Remove the pumpkin and sweet potato from the oven and allow to cool.
• Remove the skin from the shallots and dice them finely.
• Heat the vegetable oil in a sautª pan over a medium flame.
• "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
• After 1-2 minutes, remove the cover and foil, and add the curry powder.
• Saute for an additional minute, then remove from heat.
• Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
• Add the curried shallots, the remaining spices, and one cup of the chicken stock.
• Puree until smooth.
• Thin with the remaining chicken stock until the desired consistency is reached.
• Serve hot, garnished with chervil, if desired.