Spicy Roasted Pumpkin Carrot Soup Recipe

Spicy Roasted Pumpkin and Carrot Soup Recipe is wholesome, nutritious and easy to make. There are certain food combinations that simply work extremely well together. One of them are pumpkin and carrots. Both have a sweet flavor and the crunchiness of the carrot is a wonderful contrast to the juicy softness of the pumpkin. Add a bit of green chilli and adequate seasoning you’ve got an explosive flavour.  Kaddu (Parangikai/ Pumpkin), Carrot (Gajjar), Garlic, Vegetable stock, Milk, Cinnamon Powder (Dalchini), Brown Sugar (Demerara Sugar), Salt and Pepper, Extra Virgin Olive Oil   500 grams Kaddu (Parangikai/ Pumpkin) , or butternut squash, cut into cubes 2 Carrot (Gajjar) , cut into chunks 2 cloves Garlic 1 cup Vegetable stock 1/2 cup Milk 1/4 teaspoon Cinnamon Powder (Dalchini) 2 teaspoon Brown Sugar (Demerara Sugar) Salt and Pepper , to taste 2 teaspoon Extra Virgin Olive Oil     10   30     To begin making the Spicy Roasted Pumpkin Carrot Soup Recipe we will first roast the pumpkins and the carrots in the oven. Preheat oven to 200 C. Place pumpkin (cut side up), chopped carrots and garlic on a greased baking tray tossed with some salt and olive oil.Loosely cover the pumpkin and carrots in foil and roast in the oven for about 20 to 30 minutes until tender. If you dont have an oven, you can also roast it in a wok, and stir fry the vegetables until cooked.Add all the ingredients into the blender along with the roasted pumpkin and carrots. Blend adding little water and milk at a time to make a smooth puree.  Adjust the consistency of the soup by add more milk or water. Check the salt levels and adjust to suit your taste.Warm the Spicy Roasted Pumpkin Carrot Soup just when you are ready to serve topped with some crushed black pepper for those cold winter nights.Serve Spicy Roasted Pumpkin Carrot Soup Recipe with salad like Couscous Salad with Raw Mangoes and a bread like Focaccia Bread with Cherry Tomatoes, Basil Pesto and Goat cheese for dinner or lunch.