Recipe for very spicy pumpkin carrot cream soup

Cut the piece of pumpkin into parts, remove the skin, and take out the seeds (which can be kept and cleaned under water to either dry and plant in the spring or to roast and consume) and cut each slice into pieces. Peel and slice the onion and garlic cloves.

Peel the carrots, wash them, and then cut them into thick rounds. Peel the parsnip, wash it, and cut it into pieces. Trim the celery and cut it into sections as well.

Melt the butter in a pot, add the onion and gently sauté for 5 minutes with cumin and curry to toast them. Add the pieces of pumpkin, carrots, and parsnip, and let them brown.

Prepare 1.5 liters of hot vegetable broth. (Boiling water + 1 broth cube). Pour it into the pot and add the celery, the pepper, and the herb bundle. Bring to a boil, then let simmer for 40 minutes.

Peel the potatoes, wash them, then cut them into cubes. After 10 minutes of cooking, add the potatoes to the pot.

At the end of the cooking, remove the chili and the herb bundle, then blend the soup. Season with salt and pepper (a little) and add the fresh cream. Blend again.

To finish, serve the soup very hot in bowls, sprinkle with small cubes of goat cheese, pumpkin seeds, and leaves of purslane.