Pumpkin and Carrot Soup

A thick, easy and flavourful winter soup.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 entrees

Ingredients

• 400  g pumpkin (peeled, chopped)
• 300  g carrots (peeled, chopped)
• 150  g onions (peeled, chopped)
• 1⁄2 garlic clove
•  water

Directions

1. Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
2. Once water is boiling, reduce heat and add all of the chopped vegetables.
3. Cook vegetables until tender.
4. Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
5. Blend the vegetables and continue to add water until the soup reaches the desired consistency.
6. Serve with salt, pepper, nutmeg and a dollop of creme fraiche.