Carrot and pumpkin soup with mascarpone

1. Peel and chop the onions. Peel and grate the carrots. Cut the pumpkin into small pieces, peel and remove the filaments and the seeds. Peel and cut the potatoes into pieces.

2. Heat the oil in a pot. Toss the onions without letting them brown, stirring.. Then add the shredded carrots, the pumpkin chunks and the potatoes. Leave to cook for 5 minutes while stirring.

3. Cover the vegetables with little water and bring to a boil. Then cover to cook for 20 minutes. Whist the mascarpone rapidly with a fork, add salt and pepper.

4. When the cooking time is up, remove the pot from heat and blend until you get a velouté. Place the soupback  over low heat, salt lightly. Add the mascarpone.

5. Remove from heat, divide the soup into 6 bowls and decorate with basil leaves. Serve immediately.

Photo credit : Sucré Salé