PUMPKIN CARROT SOUP
Whip up this easy pumpkin soup as a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture.
There’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup.
*1 kg pumpkin, peeled , deiced
*2 large carrots, peeled
*2 tbsp butter
*3 tbsp Olive Oil
*1 onion, sliced
*1 garlic clove peeled whole
*3 cups vegetable or chicken broth
*1 cup / 250 ml water
*Salt and pepper
*3/4 cup cream or milk
Cut the pumpkin and carrots into chunks.
Heat the Olive Oil and butter in a large pan with a lid over a low heat and add the garlic and onions. Cook gently for 10-15 minutes, until they are softened and golden-brown.
Add the pumpkin , carrots and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin and carrots are cooked through.
Add the broth and water and bring to the boil. Remove from the heat, allow to cool slightly and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender.
Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with cayenne pepper if desired. Serve with crusty bread!