600g pumpkin, peeled and cubed
150g carrot, cut into slices
900ml fresh chicken stock
1-2 tsp whipping cream (optional)
1 tbsp olive oil
1 bay leaf
1 tsp ground cumin
¼ tsp ground nutmeg
¼ tsp chilli powder
Salt and pepper to taste
Freshly ground black pepper
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.