A delightful and creamy soup that combines the sweetness of pumpkin and carrots with a hint of spice.
Peel and chop the pumpkin into medium-sized chunks.
Cut the pumpkin into evenly sized pieces to ensure they cook uniformly.
Peel and slice the carrots and red onion.
Use a sharp knife to make slicing easier and safer.
In a large pot, bring the vegetable broth to a boil.
Keep the broth warm to speed up the cooking process.
Add the pumpkin, carrots, red onion, and red chili to the boiling broth.
Ensure the vegetables are fully submerged in the broth for even cooking.
Simmer until the vegetables are soft.
Check the softness of the vegetables with a fork.
Blend the mixture until smooth using a hand blender or upright blender.
Blend in batches if using an upright blender to avoid spills.
Stir in the heavy cream and butter until well combined.
Add the cream gradually while stirring to prevent curdling.
Season with salt and black pepper to taste.
Taste the soup before adding salt to avoid over-seasoning.
Serve hot, garnished with a drizzle of cream or fresh herbs.
Serve with a side of crusty bread for a complete meal.
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