-
1
Heat a large heavy casserole dish on the hob.
-
2
Add in a splash of olive oil, spread evenly in the dish and then add in the diced pumpkin.
-
3
Cover the dish and cook over a medium heat for 1012 minutes, stirring now and then, until the pumpkin begins to break down.
-
4
Add in the carrot juice (its important to use fresh carrot juice as bottled can be very acidic) and then the stock, stirring until everything has dissolved.
-
5
Bring to the boil, then reduce the heat and simmer for 8 minutes.
-
6
Stir in the grated Parmesan cheese and the double cream; these will enrich the soup, adding flavour and a smooth texture.
-
7
Bring back to the boil and cook for 2 minutes.
-
8
Remove from direct heat.
-
9
Working in batches, transfer the pumpkin mixture to a jug blender and process each batch for 2 minutes until smooth.
-
10
Alternately, use a hand blender to process the soup in batches until smooth.
-
11
For an extra smooth texture, the processed soup can then be passed through a fine sieve, using the back of a ladle to push it through.
-
12
Gently heat through the blended, sieved soup and serve with extra grated Parmesan on the side, seasoning it with a twist of freshly ground black pepper.
