Creamy Pumpkin and Carrot Soup with Turmeric and Seeded Croutons

Method

1. 1

   Peel and dice the pumpkin and carrots; finely chop the onion.

2. 2

   In a pot, sauté the onion in half the oil for 3 minutes over medium heat.

3. 3

   Add the pumpkin and carrots; stir for 2 minutes. Add the turmeric and vegetable stock, cover and cook for 20 minutes over medium-low heat.

4. 4

   Meanwhile, cut the bread into small cubes. In a nonstick pan, toast the bread cubes with the mixed seeds for 3-4 minutes over medium heat, turning often, without oil.

5. 5

   Blend the soup with an immersion blender until smooth and velvety. Season with salt and pepper.

6. 6

   Serve the soup in two bowls; garnish with the bread-and-seed croutons and a drizzle of oil.