Although it is a bit outside the pumpkin season, I still like a good, creamy pumpkin soup!
And soup is perfect! Especially on the days where we have a lot of after school activities and dinner needs to be quick and easy ; o)
32 oz pumpkin
16 oz carrots
1 thumb-size fresh ginger
3 cups vegetable stock (I used a pre made version)
half pint heavy whipping cream
a pinch of chipotle
salt and pepper
Roasted pumpkin seeds for sprinkling
Peel the Carrots, ginger and pumpkin and cut in small pieces. Place in a saucepan and pour over the vegetable stock (it will not cover completely).
Boil for half an hour.
Then add chipotle, whipping cream, salt and pepper and blend thoroughly with a hand blender.
In a frying pan roast pumpkin seeds in a little bit of olive oil and sprinkle with coarse salt.
Serve the soup with toasted pumpkin seeds and a good piece of homebaked bread.