A delightful and creamy soup combining the natural sweetness of pumpkin and carrots, perfect for a cozy meal.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning.
Add the diced pumpkin, sliced carrots, rosemary, and bay leaves to the saucepan. Stir to combine.
Cut the vegetables into even pieces for uniform cooking.
Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer until the vegetables are tender.
Cover the saucepan partially to retain heat while allowing steam to escape.
Remove the rosemary sprig and bay leaves. Blend the soup in batches until smooth.
Allow the soup to cool slightly before blending to avoid splatters.
Return the soup to the saucepan, stir in the cream, and heat through.
Adjust the seasoning with salt and pepper to taste.
Serve the soup warm, garnished with a drizzle of cream or fresh herbs.
Pair with crusty bread for a satisfying meal.
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