Pumpkin Carrot And Lovage Soup Recipes

CARROT PUMPKIN SOUP

Steps:

• Heat olive oil in a saucepan (or 4 quart Dutch oven) over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally.
• Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.
• Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
• Stir in cream and season to taste with salt and pepper. Add a pinch of powdered chilli (optional, for a little heat. Feel free to skip this step).
• Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.

PUMPKIN, CARROT AND LOVAGE SOUP

Steps:

• Cook onion in olive oil until softened.
• Add pumpkin and carrots; continue to cook for about 5 minutes more.
• Stir in the lovage or parsley, bay leaves, and stock; bring to a boil and simmer, covered, for 30 minutes or until all veges are tender.
• Allow soup to cool slightly, then remove bay leaves.
• Blend in blender or with a stick-blender until smooth.
• Return soup to the pan.
• Thin slightly with more stock if too thick.
• Check seasoning, and serve with a generous swirl of cream.