Cream of pumpkin soup with carrots and cumin

1hour 15minutes Easy Cheap

1. Dice the squash and reserve the seeds. Trim the onion and carrots.

2. Heat the oil in a pot, then add the onion. Let the onion brown slightly, then add the diced squash.

3. Simmer for 10 min over medium heat.

4. At the end of this time, stir in the crumbled stock cube, salt, nutmeg and cumin.

5. Pour in water to the same level as the mixture. Cover the pot and simmer for 50 min.

6. Then blend the velouté using a blender, to obtain a smooth, creamy soup.

7. Fry the pumpkin seeds in a frying pan to garnish the velouté just before serving.

8. If you wish, you can add fresh cream for even more sweetness and deliciousness. Adjust the seasoning if necessary.

Then serve in soup plates with the pumpkin seeds.