- Steam pumpkin and carrot for 15 minutes until soft. Leave to cool slightly then place into a food processor. Add 300-400ml chicken stock and blend into a smooth purée.
- Heat olive oil in a saucepan. Add bay leaf. Sauté for a minute. Stir in pumpkin purée and add remaining chicken stock gradually. Add cumin, nutmeg and chilli powder. Stir and bring to a gentle boil.
- Once the soup comes to a bubbling boil, add seasoning to taste and turn off the heat. Ladle soup into individual bowls.
- Add an extra sprinkle of ground black pepper and stir in whipping cream if desired.
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