Ingredients
Preparation
- Peel and cut the pumpkin into approximately 2 centimetre large pieces.
- Wash the carrots and slice reasonably thickly.
- Cook pumpkin and carrots in 1 litre chicken stock for approximately 20 minutes.
- Finely chop the onion and fry in the butter for four to five minutes.
- Cut the peeled and deseeded tomatoes into bits and add to the onions.
- Continue to cook for a few minutes.
- Pass the pumpkin and carrots through a sieve and add to the onion-tomatoe mixture.
- Leave to cook until creamy and season with salt, pepper and a little sugar.
- Finally add the crème fraîche and leaves of basil.
- Tip: Leave the soup for a couple of minutes before serving as this enhances its flavour.
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