Pumpkin and carrot soup with cream,pepitas and coriander microgreens
Serves
2
Preparation
15
minutesCooking Time
25
minutesIngredients
1 Tbsp 1 olive oil
1 1 onion, chopped
2 cloves 2 garlic, minced
2 cups 2 pumpkin, peeled and cubed
2 cups 2 carrots, peeled and sliced
4 cups 4 vegetable or chickenstock
1/2 cup 1/2 /125ml cream, plus extra to serve
Salt and pepper, to season
Toasted pepitas (pumpkin seeds), to serve
Coriander microgreens, to garnis
Method
- Heat olive oil in large pot over medium heat. Add onion and garlic. Sauté until onion is soft and translucent, about 5 minutes.
- Add pumpkin and carrots. Cook for a further 5 minutes, stirring occasionally.
- Pour in vegetable or chicken stock. Bring to boil, then reduce heat to low. Simmer uncovered until pumpkin and carrots are tender, about 20-25 minutes.
- Once vegetables are cooked, use a stick blender or transfer slightly cooled soup to blender (in batches if necessary) and blend until smooth.
- Return blended soup to pot if you used a blender. Stir in cream and season with salt and pepper. Heat soup gently over low heat until warm.
- Ladle soup into bowls. Decoratively drizzle a little extra cream on top of each serving, if desired. Sprinkle toasted pepitas over cream and garnish with coriander microgreens.
Note: Increase ingredient amounts according to serving needs.
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