What’s for dinner? (Tuesday) …Delicious roasted pumpkin with carrot and potato velouté.

This warming velouté brings together the natural sweetness of carrots and pumpkin, the creaminess of potatoes, and the depth of gentle spices. Ginger, cumin, and a touch curry give it a lively and aromatic touch. Perfect for a cozy autumn or winter meal. I roast the pumpkin because the caramelization that results from roasting the pumpkin in the oven really add all the difference. I hope you enjoy this meal :).

Garnish with homemade croutons and add some color with a spoonful of sweet peas.

Ingredients (serves 3-4)

• 2 carrots

• 2 medium potatoes

• About 300 g pumpkin (about 2 cups, diced)

• 1 onion

• 1 garlic clove

• 1 handful of peas (fresh or frozen)

• 1 tbsp olive oil (or a small piece of butter)

• 750 ml vegetable stock (or water + 1 stock cube)

• 1 small piece of fresh ginger (3-4 cm), finely chopped

• ½ tsp ground cumin

• 1 tsp mild curry powder

• Salt and black pepper, to taste

Instructions

1. Chop the onion, garlic, carrots, potatoes, and pumpkin into small dice.

2. In a large pot, heat the olive oil and gently sauté the onion and garlic for 2 minutes.

3. Add the ginger, cumin, and curry powder. Stir for 30 seconds to release their aroma.

4. Add the carrots and potatoes. Stir to coat with the spices.

5. Pour in the stock, cover, and simmer for about 20 minutes, until the vegetables are tender.

6. While that is cooking, roast the pumpkin with a bit of olive oil and salt at 200 degrees C for about 25 minutes. turn off the oven when the edges are starting to turn deep gold and leave inside the oven to allow caramelization.

7. Sauté the peas in a separate pan with olive oil and salt. (Do this towards the end of cooking) You want them to keep their bright green color.

8. When the vegetables are soft, remove from the heat. Add most of the pumpkin (I leave some of the most golden pieces to add whole to the soup, it looks beautiful and adds some chunks to chew).

9. Blend until smooth with a hand blender or in a countertop blender (be careful with hot liquid—let it cool slightly first or blend in batches).

10. Adjust the thickness with a little extra stock or water if needed. Season with salt and pepper to taste.

11. Top with crunchy homemade croutons and a spoonful of green peas in the center.

12. Add small chunks of feta cheese or a swirl of yogurt for extra richness.

Enjoy!!!