Creamy Pumpkin And Carrot Soup

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Creamy Pumpkin and Carrot Soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Creamy Pumpkin and Carrot Soup is one of the most popular of recent trending foods in the world. It's enjoyed by millions daily. It's easy, it's quick, it tastes delicious. Creamy Pumpkin and Carrot Soup is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Creamy Pumpkin and Carrot Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Pumpkin and Carrot Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamy Pumpkin and Carrot Soup is 4 (people). So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Creamy Pumpkin and Carrot Soup using 13 ingredients and 12 steps. Here is how you can achieve it.

So today I decide to have a creamy pumpkin soup with some carrot. I use my pressure cooker and my blender to prepare this soup.

Ingredients and spices that need to be Take to make Creamy Pumpkin and Carrot Soup:

1. 1/4 of fresh pumpkin, peeled and diced into cubes
2. 2 piece carrot, peeled and sliced
3. 1 piece chicken sausage, sliced
4. 2 slices Kraft Singles cheese
5. A few slices of fresh tortilla as needed
6. 2-3 slices fresh ginger
7. 1 clove garlic, peeled and diced into cube (don’t smash it)
8. 2 Chicken cube stock
9. salt
10. pepper
11. Nutmeg powder
12. Dry parsley (or fresh parsley when available)
13. Olive oil

Steps to make to make Creamy Pumpkin and Carrot Soup

1. Pour a bit of olive oil into the pressure cooker, then add the sliced ginger and garlic and let it simmer a bit
2. Put the pumpkin cube and carrot into cooker, seasoned it with the salt, pepper and nutmeg powder as you like it. Let it simmer for a while and then add 2 cups of water.
3. Securely close the pressure cooker tightly and let the wonder work for 10minutes. Longer time needed if the pumpkin is from a harder type.
4. Meanwhile, you can prepare your tortilla by grilling them lightly over a small fire on a grill pan with a splash of olive oil until it’s crispy and properly done.
5. Once the time set for the pressure cooker, take it from the stove and put it under a running water on your sink to release the pressure before open it. Be careful for the steam coming out from the cooker.
6. Slowly take the pumpkins and carrots from the cooker and put into the blender with some of the liquid from the cooker. Do not over stuff the blender and always leave 1/4 of empty space in the blender before covering the lid carefully.
7. Blend the pumpkin mush and carrot as you like. If you want it to be smoother, blend it longer. I like it a bit coarser, so I only blend it for 5-10 seconds.
8. Put the cooker pan back on the stove and add some water into it (about half of the amount of your puréed pumpkin mix) and put to boil with the chicken stock cube in it.
9. Add the sliced sausage into the pan and let it boil. Dropped the 1st slice of Kraft Singles and let it melt in the mix. Then slowly put the blended mixture of the pumpkin and carrot slowly, while keep stirring it well.
10. Seasoned it with salt and pepper and some nutmeg powder to your taste. Let it boil into simmer with low heat.
11. Serve with the grilled tortillas and the other Kraft singles cheese. You can add more cheese if you want. Don’t forget to sprinkle some parsley on top of it before serving it.
12. Best to eat on a cold night or rainy afternoon. Enjoy!

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