Pumpkin soup with a spicy twist 

Ingredients for 4 people

• 50oz butternut squash 
• 2 onions 
• 2 cloves of garlic 
• 9oz carrots 
• 4 tbsp olive oil 
• Half a chili pepper 
• 2 bay leaves 
• 2 tsp ground cumin 
• 34floz water 
• 1 vegetable stock cube 
• Crème fraiche 
• Baguette 

Preparation

Cut the butternut squash in half, remove the seeds, and cut it into pieces. Also, chop the onions, garlic, and carrots into pieces. Finely chop the chili pepper. Take a large pot and add the olive oil. Once the oil is heated, add the squash, carrots, onions, and garlic. Sauté for 5 minutes, stirring regularly. 

Add the bay leaves and cumin to the pot. Then, add the vegetable stock cube, half a chili pepper, and water. Bring it to a boil and let it simmer gently for 30 minutes. Meanwhile, prepare the baguette as directed on the packaging. 

After 30 minutes, remove the bay leaves and blend the soup until smooth. You can adjust the seasoning with pepper and add more heat by adding some red chili pepper if desired. Cut the baguette into pieces and pour the soup into deep bowls. Add a dollop of crème fraiche to each bowl and enjoy!