Preparation time: 10 Minutes
Cooking time: 40 Minutes
Difficulty: Easy - for beginners
Dietary guidance: v n g
2 tablespoons Butter
1 Onion [diced]
3 Carrots [peeled and diced]
2 cups Fresh Pumpkin [roasted and diced, see Preparing Fresh Pumpkin for Use]
1 tablespoon Fresh Coriander [finely chopped] for garnishing
1 teaspoon Ground Cumin
3 cups Chicken Stock or Vegetable Stock or Gluten-Free Stock
1 cup Cream plus 4 tablespoons for garnishing
Salt & Freshly Ground Black Pepper
OPTIONAL: One very finely chopped Red Chili Pepper for garnish.
Step 1: In a stockpot over medium heat, melt butter and sauté onion, carrot, roasted pumpkin, and cumin until all are tender, about 8 to 10 minutes.
Step 2: Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken or vegetable stock and simmer for 15 minutes.
Step 3 Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season to taste with salt & pepper.
Step 4: Divide soup among 4 soup bowls, garnish with a swirl of cream, a sprinkle of fresh coriander, fresh red chili [optional] and serve.
In addition to cumin, add 1 teaspoon of your favorite curry and serve with crispy pappadoms to give this soup Indian touch.