Roasted pumpkin and carrot soup

Name: Roasted pumpkin and carrot soup
Yield: 3 servings
Cuisine: British
Ingredients: 500 g pumpkin; 300 g carrots; 2 tbsp oil; Salt & pepper; 2 brown onions; 4 cloves garlic; 1/2 vegetable stock cube; 600 ml water (or more); 150 ml cream (I use oat); 1 pinch cayenne pepper

Malin Morgan @malinkihallon

Sweden

One of the best soups I've ever had, and easy enough to make. Perfect for these cold autumn evenings, especially with a pinch of chili in it!
#mycookbook

Malin Morgan @malinkihallon

Sweden

One of the best soups I've ever had, and easy enough to make. Perfect for these cold autumn evenings, especially with a pinch of chili in it!
#mycookbook

Saved

Ingredients

3 servings

500 gpumpkin
300 gcarrots
2 tbspoil
Salt & pepper
2brown onions
4 clovesgarlic
1/2vegetable stock cube
600 mlwater (or more)
150 mlcream (I use oat)
Optional
1 pinchcayenne pepper

Saved

Steps

1

Peel and cut pumpkin and carrots into pieces and put in a oven tray. Coat with oil, salt and pepper.
2

Cut the onions (peel on!) in half and put on the tray skin side up. Cook the vegetables in the oven for 20 minutes at 225 degrees.
3

Add the garlic (unpeeled) and roast for another 10-15 minutes, until the vegetables are soft.
4

Peel onions and garlic and put the vegetables in a saucepan together with hot water and the stock cube. Blend until smooth.
5

Add cream and check the seasoning (if the soup is a bit too thick for your liking, just add some more hot water).
6

Enjoy with some crispy croutons!