Ingredients Serves 4
- 28 oz/800 g pumpkin
- 3 (10 oz/300 g) carrots
- 1.5 inch ginger root
- 1 cup cream (15-20%)
- 2 tbsp oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 tsp nutmeg
Remove the skin and seeds from the pumpkin, cut the pumpkin flesh into 1-inch cubes. Grate the carrot and ginger (without skin).
Heat the oil in a large pot over medium heat, add the carrot and the gigner, stir-fry for 2 minutes.
Add the pumpkin and cook for three additional minutes.
Pour 2 cups of water (the water will not necessarily cover the pumpkin completely), bring to the boil, then reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
Add the cream, cook for 5 minutes.
Turn off the heat, add salt, pepper and nutmeg. Puree with a hand blender until it's perfectly smooth.