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
3 tbsp honey
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
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