## Introduction
On a freezing cold day, don’t you just wish for a dish that’s comforting, energizing, and above all, filled with nutritional goodness? Well, you’ve hit the jackpot with our recipe for Roasted Carrot and Pumpkin Soup with Sour Cream and Toasted Bread Bites!
## Why Make This Recipe
Not only is this soup creamy, tasty, and comforting, but it also gives you the goodness of autumn with every spoonful! The vibrant orange hues of carrot and pumpkin are loaded with Vitamins A, K, and C, which are great for boosting immunity. On top of being a nutrient powerhouse, this dish is surprisingly simple to make.
## How to Make Roasted Carrot and Pumpkin Soup with Sour Cream and Toasted Bread Bites
Creating this delightful bowl of warmth only requires simple ingredients and a few easy-to-follow steps.
## Ingredients :
– 4 large carrots, peeled and chopped
– 1 small pumpkin, peeled, seeded, and diced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 onion, chopped
– 2 garlic cloves, minced
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp paprika
– 1 cup sour cream
– Fresh thyme for garnish
– For Toasted Bread Bites:
– 4 slices of crusty bread, cut into cubes
– 2 tbsp olive oil
– Pinch of salt
## Directions :
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roast Vegetables: Toss carrots and pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender.
3. Sauté Aromatics: In a large pot, heat another 2 tbsp olive oil over medium heat. Add onion and garlic, sauté until fragrant.
4. Combine Ingredients: Pour the roasted carrots and pumpkin into the pot. Add vegetable broth, cumin, and paprika. Bring to a boil, then simmer for 10-15 minutes.
5. Blend Soup: Use an immersion blender to puree the soup until smooth. Then, adjust the seasoning with salt and pepper to taste.
6. Prepare Bread Bites: Toss the bread cubes with olive oil and salt. Spread them on a baking sheet and roast in the preheated oven for 8-10 minutes or until golden.
7. Serve: To serve, ladle the soup into bowls. Swirl in a dollop of sour cream, and garnish with fresh thyme. Pair with the toasted bread bites.
## How to Serve Roasted Carrot and Pumpkin Soup
This soup is perfect to serve for lunch or dinner, especially on the coldest of days. It can be an excellent starter for Thanksgiving dinner, a hearty lunch paired with a green salad, or even a comforting dinner, followed by a fruit dessert.
## How to Store Roasted Carrot and Pumpkin Soup
Store it in an airtight container in the refrigerator for 3-4 days. You can also freeze the soup for up to a month. Reheat gently on a stovetop or in a microwave, stirring in additional broth or water if needed.
## Tips to Make Roasted Carrot and Pumpkin Soup
For an enhanced flavor, try roasting the onion and garlic along with the carrots and pumpkin. Also, use homemade vegetable broth if possible, for a fresher and healthier option.
## Variation
For a non-dairy version, replace the sour cream with coconut cream. If you’re following a gluten-free diet, choose a gluten-free bread for the toasted bites.
## FAQs
1. Can I use a regular blender instead of an immersion blender?
Yes. Be sure to let the soup cool slightly before blending to avoid a hot splatter. Blend in batches if necessary.
2. Can I add other vegetables to this soup?
Absolutely! Parsnips, sweet potatoes, or butternut squash would all be great additions.
3. Can I use canned pumpkin instead of fresh?
Fresh pumpkin is preferable for optimal taste and texture, but canned pumpkin can be used in a pinch, just make sure it’s unsweetened.