Roasted pumpkin and carrot soup

Roasted pumpkin carrot soup

Winters are getting colder and we all look for comfort foods. I enjoy having a hot bowl of soup curdling in my blanket. This roasted pumpkin and carrot soup is creamy yet healthy. The roasted veggies give an extra flavour to the soup. Roasted pumpkin seeds and almond gives the soup a crunchy  taste making it even more delicious.

Recipe

Pumpkin- 2 cups

Carrot- 2

Onion- 1/2

Garlic- 6

Salt- 2 tsp

Pepper- 1 tsp

Oil- 1 tbsp

Veg broth- 21/2 cups

Milk- 1 cup

Roasted cumin- 1 tsp

Butter- 1 tsp

Garnish

Cream

Roasted pumpkin seeds

Roasted almonds

Fried spinach leaves small

Preparation- 

1. Wash and peel the carrot and pumpkin. Cut it into cubes.

2. Chop onions into chunks and peel garlic.

3. Put the vegetables on a baking tray.

4. Drizzle oil and sprinkle salt and pepper over it.

5. Bake at 180 deg For 25-30 min until pumpkin is cooked.

6. Blend these vegetables into a smooth paste along with roasted cumin.

7. In pan add butter. Then add pumpkin and carrot puree. Add stock and mix well.

8. Add milk and mix.

9. Add salt and pepper if required.

10. Transfer the soup to a bowl. Garnish with roasted pumpkin seeds, fried spinach leaves, cream and toasted almonds.