A Pumpkin Soup

We're moving away from thick soups this time of year, but we did enjoy this is a vibrant tasting version of pumpkin soup several times over winter.

Hot Carrot and Pumpkin Soup
Serves 4
Adapted from Gordon Ramsay

2 tbsp olive oil 2 red onion, finely chopped
2 garlic cloves, finely chopped
270 g carrots (3 medium), peeled
1.1 kg  butternut pumpkin, peeled and deseeded
Sea salt and freshly ground black pepper
2 birds eye chillies
1.5 litres water
150 g small pasta shapes
Freshly grated parmesan, to serve

Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and pumpkin into 1.5cm dice and add to the pan. Finely slice the chilli and add. Season and cook for another 5 minutes until the vegetables start to soften.

Add the water, stir and bring to the boil. Simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down. Remove from the heat and puree the mixture.

Add the pasta shells. Stir well and return to the boil. Simmer for about 15 minutes or until the pasta is cooked. Check the seasoning and sprinkle with parmesan and serve.