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⚠ Contains Allergens
Cut the peeled pumpkin into medium-sized chunks.
Slice the peeled carrots into rounds.
Cut the peeled sweet potato into medium-sized chunks.
Place a pot on the stove and turn on the heat. Add olive oil to the pot. Once the oil is hot, add the garlic cloves and sauté for a minute until fragrant.
Add the chopped pumpkin, carrots, and sweet potato to the pot. Then add paprika, chili flakes, ginger powder, and dried parsley. Stir well to combine all ingredients.
Pour hot water into the pot, ensuring the vegetables are fully covered. Add the bay leaves. Bring the mixture to a boil.
Let the vegetables boil for approximately 20 minutes, or until they are soft and tender. The soup will be bubbling during this time.
Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it reaches a smooth and creamy consistency.
Add salt and black pepper to taste. Grate nutmeg into the fresh cream, mix it, and then pour the nutmeg-infused cream into the blended soup.
Stir the soup well to incorporate the cream and seasonings. Return the pot to low heat and simmer for a few minutes, stirring occasionally, until the soup is creamy and heated through.
Ladle the hot soup into a serving bowl. Garnish with pumpkin seeds and a few fresh parsley leaves for presentation.
Taste the soup to ensure the seasoning is perfect. Enjoy your delicious homemade pumpkin, sweet potato, and carrot soup.
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