Roasted Pumpkin & Carrot Soup
A delicious soup to use up any leftover Pumpkins, by Siobhan Berry of Mummy Cooks. Team this up with some crusty bread for a nutritious lunch time meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at supervalu.ie.
Cooking tools:
- Blender
- Roasting pan
- Saucepan
- Stove
- Oven
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 300 g Carrots peeled and chopped
- 200 ml Coconut Milk
- 3 cloves Garlic
- 1 tsp Ground Cumin
- 1 tsp Ground Ginger
- 3 tbsp Olive Oil
- 1 pinch Salt
- 1 SuperValu Onion finely chopped
- 400 g SuperValu Pumpkin peeled and cubed
- 650 ml Vegetable Stock low salt version
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