Inspired by Culinary Adventures with Camilla
1 small pumpkin (about 2 lbs.), peeled, seeds removed, pulp cut into small cubes
1 Tbsp extra virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, crushed
2 medium carrots, peeled and diced
1 tomato, diced (about 1 cup)
3 cups chicken stock, divided
1 tsp cinnamon or nutmeg
1/4 cup chopped cilantro leaves
Kosher salt, to taste
Fresh ground pepper, to taste
Heat the olive oil in a large Dutch oven. Add the diced onions. When the onions become translucent, stir in the garlic. Cook for another minute. Add the pumpkin cubes and carrots to the onions and garlic. Cook until the pumpkin begins to caramelize.
Add the tomatoes and 2 cups chicken stock to the mixture and bring it to a boil. Reduce the heat and simmer until the pumpkin and carrots are easily mashed with a fork, about 20 minutes.
With an immersion blender process the mixture until it is smooth. If the mixture is too thick, add the remaining cup of chicken stock. Stir in the cinnamon OR nutmeg. Season to taste with salt and pepper. Mix in the cilantro leaves.
Ladle into individual bowls for serving.
Garnish with roasted pumpkin seeds and a few cilantro leaves.