Silky smooth carrot pumpkin soup spiced with cloves and cinnamon, served with crunchy toasted ham sandwiches... perfection!
Calories per serving407kcal
7ozfresh carrots(200 g), diced finely
7ozfresh pumpkin(200 g), diced finely
2mediumgarlic clovesdiced finely
a pinch ofground cinnamon
Add the finely diced carrot, the pumpkin, the garlic and onion to a large and high pan.
Then add the water, the olive oil and the clove as well. Season the ingredients with a good dash of nutmeg, pepper and salt.
Place the pan over medium-high heat until boiling. Then put a lid on the pan and boil the ingredients for about 20 minutes until it is all tender and soft. (You can prepare the ham sandwiches in the meantime.) Once cooked, take the pan off the heat and blend or mix the ingredients until you end up with a very soft and smooth. Add extra water to the soup if necessary.
Check the seasoning of the soup. Add extra pepper, nutmeg or salt to taste if necessary. Then scoop the hot carrot pumpkin soup into bowls and sprinkle with the pine nuts and a tiny pinch of ground cinnamon. Serve the soup piping hot together with grilled ham sandwiches.