Ingredients:
1 kg of pumpkin, peeled and diced
1 large diced carrot
1 onion, chopped
2 garlic cloves, chopped
1 liter vegetable broth
2 tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
salt and pepper to taste
fresh cream and pumpkin seeds for serving
Preparation:
In a large saucepan, heat the olive oil over medium heat. Saute the onion and garlic until soft, about 5 minutes.
Add the pumpkin and carrots and continue cooking for another 5 minutes.
Pour in the vegetable stock, add the cumin and coriander. Bring to the boil, then reduce the heat and simmer for about 20-25 minutes until the vegetables are soft.
Using a blender or immersion blender, chop the soup to a smooth consistency.
Season with salt and pepper to taste.
Serve the puree soup hot, adding a little cream and sprinkling with pumpkin seeds.