Ingredients
- 1 medium Essington pumpkin (peeled and deseeded)
- 1lb carrots, peeled
- 1lb potatoes, peeled
- 1 small onion, peeled
- 3 pints vegetable or chicken stock
- 1 bay leaf
- ½ pint single cream (optional)
- ¼ tsp ground nutmeg
- Olive oil
Method
Prepare the Veg
Dice the pumpkin flesh, carrots, potatoes, and onion into even chunks for even cooking.
Sauté for Flavour
In a large saucepan, heat a splash of olive oil over medium heat. Add the chopped vegetables and sauté for 5–6 minutes, stirring occasionally, until just beginning to soften.
Simmer to Soften
Pour in the stock, add the bay leaf, and bring to a gentle simmer. Cook uncovered for 30–40 minutes, or until all vegetables are tender.
Blend Until Silky
Remove the bay leaf. Use a stick blender (or transfer in batches to a jug blender) and blend until smooth and velvety.
Finish with Cream & Spice
Stir in the cream (if using) and season with the nutmeg and a little sea salt to taste. Warm through gently without boiling.
To Serve
Ladle into warm bowls and finish with a swirl of cream and a scattering of toasted pumpkin seeds for crunch. Pair with warm sourdough or a seeded roll from our in-store bakery.