Pumpkin Soup with Basil

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INGREDIENTS:
  • 500 g pumpkin
  • 250 g carrots
  • 1 litre chicken stock
  • 1 large onion
  • 50 g butter
  • 250 g tomatoes
  • a pinch of sugar
  • 3 tbsp crème fraîche
  • 2 tbsp fresh basil
  • salt
  • black pepper


    DIRECTIONS:
    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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