[recipe servings=”4″ difficulty=”Fairly Easy” ]
[recipe-ingredients]
- 1 small pumpkin (about 1kg / 2lb), peeled, deseeded, and chopped into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, peeled and chopped
- 1 large potato, peeled and chopped
- 1 tbsp olive oil
- 1 litre / 34fl.oz vegetable stock
- 200ml / 7fl.oz double cream
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Begin by peeling, deseeding, and chopping the pumpkin into cubes. Also, chop the onion, garlic, carrot, and potato.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until they are soft.
- Add the pumpkin, carrot, and potato, stir and cook for another 5 minutes.
- Stir in the ground cumin and ground nutmeg, allowing the spices to coat the vegetables and become fragrant.
- Pour in the vegetable stock, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes.
- Once the vegetables are soft, remove the pot from the heat. Use a stick blender to purée the soup until smooth.
- Stir in the double cream and season to taste. Heat the soup gently, without bringing it to a boil.
