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.

Season with pepper and crush to a coarse consistency.

Serve in individual bowls, with a generous swirl of cream and garnish with a few baby salad leaves or watercress.