we went to a market on Sunday and i got some rainbow carrots, i couldn’t resist they are so pretty.
decided to roast them to go in a pumpkin soup.
i had some pumpkin bagels that i made left over so i fried them with olive oil to make croutons.
i don’t usually share savoury recipes as i tend to favour sweet things but i thought i should start.
2 tablespoon(s) unsalted butter
1 large potato, peeled and chopped
1 large onion, chopped
4 1/2 cup(s) chicken broth
(15-ounce) pure pumpkin puree
8 carrots
3 tbsp honey
Salt
Freshly ground pepper
1/4 teaspoon(s) ground nutmeg
1/2 pint(s) (16 tablespoons) heavy cream
preheat oven to 180c
clean carrots and remove tops and place on baking tray, drizzle over honey and season and bake for 20 minutes
In a large pan over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add the broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
Stir in pumpkin. Using a blender, puree mixture until smooth. return to the pot, Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil.
remove the carrots from the oven and either chop up and puree in a blender and add to the mixture.
Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper,
i served it with the croutons and pumpkin seeds,
if you want to make your own pumpkin bagels, then go here for the recipe
alderberry hill serendipity and spice home maker on a dime mod vintage life i should be mopping the floor flour me with love
uncommon adventures of a diy mum vintage wanna bee the kurts corner the winthrop chronicles pinkopotamus a diamond in the stuff embracing change our thrifty ideas crafty confessions memories by the mile the scoop homework
sew much ado diy dreamer jaqs studio crafty scrappy happy raegun ramblings southern lovely restore interiors savvy southern style faded charm adorned from above green willow pond
the ny melrose family i gotta create 52 mantels embracing change the artsy girl connection beyond the picket fence
the vintage farm house lovenotes by lauren the treasurista live laugh rowe delightful order redfly creations manditory mooch
i cant stop crafting jolly jane polkadot pretties too much time on my hands its overflowing create and inspire
silver pennies suburbs mamasee recipe
Brittany Ruth says
you did it again! amazing. don't think i've ever heard of carrot soup, but it sounds awesome.
Jody and Stan says
I love carrots and pumpkin, have to try this recipe. It looks so delicious!! Thanks for sharing!
Hugs,
Jody
Heidi Fuqua says
It looks divine! I've got to make some. Hope you have a wonderful day.
Heidi’s Wanderings
Crochet Hooks says
That looks so good! I would love to try some, guess I will make my own. This fits right in with Fall which is the theme of our Snickerdoodle Sunday #2 – pls come by and link up. (open 8pm ET Sat – 8am ET Mon).
Robyn says
Gorgeousness!! I've never combined carrots and pumpkin but I will be now. Photography is fabulous, Aimee! So inspiring.
Diane Balch says
I love the multicolored carrots beautiful pictures of a wonderfully healthy soup.
mother.wife.me says
OMG Yum! Though I am based in England too – London – I found your beautiful blog via the Tuesday Trivia Linky over on Memories By The Mile in the States! Pinning this recipe to my Halloween food Pinterest board, I am literally champing at the bit to make it!
Our Pinteresting Family says
Sounds delicious!! 🙂
Wanda @ No Place Like Home says
This is just beautiful. The presentation alone…..I am pinning this recipe and hope to make it when I entertain. I will give you all the credit. 😉 Have a beautiufl day.
Danielle says
Beautiful photos! This soup looks so wonderful! Thanks for sharing at Silver Pennies Sundays. x