Grilled Vegetables
Grilled Carrot and Pumpkin Soup with Herbs
If you like rich and creamy soups, you will love the flavors of the grilled vegetables teamed with cream and bouillon in the following pumpkin soup recipe. The hickory wood chips give a wonderful smoky flavor, which blends nicely with the other seasonings, and flavors in this pumpkin and carrot soup recipe for a well rounded finish.
This soup is a beautiful orange color and you can serve it with buttered brown bread if you like. The basil, thyme, and fennel add a gentle herby flavor to this carrot and pumpkin soup recipe and this makes a very impressive appetizer. If you like making easy grilled vegetable recipes, this one is a definite winner.
Creamy Pumpkin and Carrot Soup Recipe
Ingredients -
2 lbs pumpkin, in 3 inch pieces
2 lbs carrots, peeled and sliced thickly
4 tablespoons butter
¼ cup orange juice
2 cups heavy cream
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme
½ cup olive oil
2 cups chicken or vegetable bouillon
2 cups soaked hickory wood chips
Parsley to garnish
Preparation:
Score the skin of the pumpkin and rub half the butter over the flesh. Rub the rest of the butter over the carrot slices. Cook the pumpkin and carrot indirectly over a medium hot grill for 30 to 40 minutes, adding the soaked wood chips as necessary to the coals.
When the vegetables are tender, but not charred, remove them to cool; remove the pumpkin skin then cut them into smaller pieces.
In a food processor with a steel blade, process the grilled pumpkin and carrot while gradually adding the warmed bouillon.
Combine this smooth mixture with the rest of the ingredients in a soup pot and cook for an hour.
Push the mixture through a fine strainer and season to taste.
Garnish each bowl of soup with a sprig of parsley.
(Serves 4)
A Picture of our Grilled Carrot and Pumpkin Soup with Herbs - features fresh pumpkin and nicely grilled carrots combine in this recipe to offer a nice and light soup that goes well as a starter to any out door meal.
