Prepare the pumpkin: carefully cut it in half and scoop out all seeds. Then cut it in equally sized slices (1,5-2cm). Place the sliced pumpkin on a baking tray with baking paper – make sure it’s in a single layer. Drizzle with 2tbsp olive oil and bake in the oven for 25-30 mins or until golden on top.
In the meantime, prepare the vegetables: Peel and roughly chop the onion and garlic. Peel and wash the potatoes and carrots and cut them into small dices.
Add 2tsbp olive oil to a stock pot, set on medium-high heat, add onion and garlic, lower to medium heat and fry until the onion is soft and glossy. Add the diced carrots and potatoes and stir the mixture thoroughly.
Remove the pumpkin skin from the roasted pumpkin slices. Dice the flesh and add it to the pot with fried vegetables. Add stock, nutmeg, cover with a lid and bring to boil. Lower the heat and cook for 15 minutes or until the carrots are soft.
Take the soup off the hob and blend it until smooth. Taste and season with salt and black pepper.
Serve in a bowl with a spoon of crème fraîche, handful of crispy croutons, chopped parsley and pumpkin seeds on top. Enjoy!
Notes
Possible Swaps (1:1 ratio unless stated otherwise):