Pumpkin And Carrot Soup - cooking recipe

Ingredients

2 None spring onions, sliced
1.5 kg pumpkin, peeled, de-seeded and chopped
3 large carrots, peeled and roughly chopped
1 None red chilli, sliced
1 litre vegetable stock
3-4 tbsp double cream
2 tbsp pumpkin seeds
3 tbsp oil
3 slices rye bread, cubed

Preparation

Heat 1 tbsp oil in a large pan and saute the white parts of the spring onion, pumpkin, carrots and 1/2 the chili. Add the vegetable stock, bring to a boil and simmer for 30 mins. When the pumpkin and carrots are soft, puree, then stir in the cream and season.
Heat 2 tbsp oil in a frying pan and toast the rye croutons until golden brown.
Serve the soup with a sprinkle of toasted pumpkin seeds, the remaining chili slices, spring onion and croutons.