Cooking time: 45 minutes
Start to finish time: 55 minutes
500g Baby carrots
½ Cup reduced fat heavy cream + 6 tablespoons
2 Tablespoons olive oil
1 ½ Teaspoon salt
½ Teaspoon ginger powder
½ Teaspoon white pepper
1 Teaspoon paprika
½ Teaspoon chili powder
½ Muscat nut or ½ Teaspoon cumin
Peel the pumpkin and cut it into 2” to 3”cubes. Peel the carrots.
Place the pumpkin in a pot with lid. Cover with 2” of water and cook for 15 minutes.
Add the peeled carrots to the pumpkin, cover and cook for another 30 minutes.
Take the pumpkin and carrots off the heat. Keep 2 cups of the boiling water and drain the remaining water away.
In a food processor or a blender, puree the vegetables with the two cups of boiling water.
Transfer the puree back to the cooking pot. Add the olive oil, salt, ginger powder, white pepper, paprika and ½ cup of heavy cream. Whisk everything together.
Serve the puree warm, drizzled with one tablespoon of heavy cream and sprinkled with grated Muscat nut of a pinch of cumin.