INGREDIENTS 

• 1 kg Pumpkin
• 1 Large onion, sliced
• 2 Cloves garlic, chopped
• 3 Carrots, peeled and cut into chunks  
• 1 Tablespoon dry coriander powder
• 3 tablespoons extra virgin olive oil
• 500 ml bio vegetable stock
• 2 Teaspoon salt
• 1 Teaspoon black ground pepper or more to taste
• Bio Vegetal crema (optional for serving) 

 

DIRECTIONS

1. Cut the pumpkin in half and scoop out the seed with a tablespoon, then cut it into medium size wedges.
2. Peel the carrots with a peeler and then cut them into big chunks, cut onion and garlic into slices.
3.  In a large baking, tray arrange pumpkin and carrots in a single layer and brush them with olive oil, add salt and pepper to taste and cook in a preheated oven at 200 degrees C for 45 minute
4.  Let them cool and remove the pumpkin flesh with a spoon.
5. Head a large pot in a medium heat and add 1 tablespoon of olive oil, add the onions and let them cook for 3 minutes, add garlic and let cook until are translucent. 
6. Add the coriander powder, roasted carrots, pumpkin, and the vegetable stock. Cover and simmer for 10 more minutes.
7. Let it cool and blend the soup using an immersion blender or transfer into a regular blender.
8. Pass the soup through a strainer, this separates out any big chunks left behind the blender and make the soup smoother.
9. Return soup to the pot and stir through extra water if is to thick and reheat gently.
10. Serve soup into a soup bowl and drizzle over a bit of vegetal cream (optional)
11. Serve hot!!

Enjoy !!

 

 

 

 

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