Chef: Emma Geoffroy

Serve this warming and elegant pumpkin soup at a dinner party with friends – it tastes as good as it looks!

Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes

Method 

Peel the carrots and pumpkin and cut into 2-3cm cubes. Fry in a preheated frying pan with the butter for about 5 minutes. Add the vegetables to a saucepan with the water, chicken stock cube, ground cumin and salt. Cook for about 20-25 minutes until the vegetables soften. Blend and season with pepper. Serve in individual bowls, with a generous swirl of cream and garnish with a few baby salad leaves or watercress. 

Note

You can top the soup with pancetta just before serving. If your soup is too thick, add a little water to get the right consistency.