Roasted Pumpkin and Carrot Soup

Name: Roasted Pumpkin and Carrot Soup
Total time: 4800 s
Yield: 2 servings
Cuisine: British
Ingredients: 250 g Pumpkin; 4 small Carrot; 1 medium Onion; 1 Vegetable stock cube; 600 ml Water; to taste (plus extra for roasting) Salt; to taste (plus extra for roasting) Pepper; 1 tsp Dried thyme; 1 tsp Dried oregano; 1 tsp Dried tarragon; 1 tsp Dried basil; 1 pinch Chilli powder; 1 tsp Garlic granules; 1 tsp cream cheese; 2 tbsp Blue cheese (crumbled, for topping)

Nicky @cook_114252742

A dish for this season thought I’d try something different.

Nicky @cook_114252742

A dish for this season thought I’d try something different.

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Ingredients

1 hr 20 mins

2 servings

250 gPumpkin
4small Carrot
1medium Onion
1Vegetable stock cube
600 mlWater
to taste (plus extra for roasting) Salt
to taste (plus extra for roasting) Pepper
1 tspDried thyme
1 tspDried oregano
1 tspDried tarragon
1 tspDried basil
1 pinchChilli powder
1 tspGarlic granules
1 tspCream cheese
2 tbspBlue cheese (crumbled, for topping)

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Steps

1 hr 20 mins

1

Cut carrots into small cubes. Cut pumpkin and onion into chunks.
2

Toss vegetables with salt and pepper. Place in air fryer at 190°C for 25–30 minutes until golden and soft.
3

Transfer roasted vegetables to a pot. Add water, vegetable stock cube, thyme, oregano, tarragon, basil, chilli powder, and garlic granules.
4

Bring to a boil, then simmer for 5–10 minutes.
5

Blend until smooth. Stir in cream cheese until fully melted.
6

Season with extra salt and pepper if needed.
7

Serve in a bowl and top with crumbled blue cheese.