I love pumpkins and now that they are in season, I get them as often as I can. I saw this recipe and had to try it out. Turned out really good.
Slightly adjusted version of the original recipe from Caveman and A Modern Woman blog
1 large onion
6 cloves of garlic
6 medium-sized carrots
1 pumpkin. Any pumpkin or squash will be fine
1 tsp Chili flakes
1 L chicken or veg stock
Chop the onion and garlic and lightly sauté in olive oil. Cut the lid of the pumpkin off and ‘Dig’ the flesh out with a spoon/knife combo.
Discard the seeds and stringy part and reserve the ‘bowl’ for serving if desired.
Add the pumpkin flesh and chopped carrots to the onion and garlic and spices.
Allow to brown for a few mins before adding the stock. Simmer for 20 – 30 mins stirring occasionally then blend the soup in a processor until its smooth.
Serve in the reserved pumpkin bowl with a splash full fat milk or cream in the middle to add that velvety texture.