Pumpkin, potato and carrot soup

Name: Pumpkin, potato and carrot soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Carrots; 200 g Potatoes; 700 g Pumpkin; 1 Onion; 1 TABLESPOON Sunflower oil; 3 heaped Tsp vegetable broth (instant); 100 g streaky smoked bacon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 knife tip grated nutmeg; 1 collar Chives; 20 g Pumpkin seeds; 150 g Fresh cream

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Carrots
200 g Potatoes
700 g Pumpkin
1 Onion
1 TABLESPOON Sunflower oil
3 heaped Tsp vegetable broth (instant)
100 g streaky smoked bacon
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 knife tip grated nutmeg
1 collar Chives
20 g Pumpkin seeds
150 g Fresh cream

Directions

1
Peel and wash the carrots and potatoes and cut into large cubes. Peel pumpkin, remove seeds. Coarsely dice the flesh. Peel onion and cut into cubes. Heat oil in a pot and fry onion until transparent.
2
Add potatoes, carrots and pumpkin. Add 1 litre of water. Stir in the stock and simmer for about 20 minutes. In the meantime, cut bacon into fine strips and drain in a pan.
3
Puree the soup with the blender. Season to taste with salt, pepper and nutmeg. Wash the chives, dab dry and cut into fine rolls. Pour soup into soup plates. Serve garnished with bacon, pumpkin seeds, chive rolls and crème fraîche.