👨🍳 Method
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1
Peel and deseed the pumpkin, then cut into small dice (brunoise).
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2
Finely chop the onion.
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3
Peel the carrot and cut into small dice.
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4
Cut the celery into thin half-moons.
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5
Deseed the chili pepper if you prefer mild heat; leave the seeds in if you want a very spicy soup. Cut into small dice.
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6
Peel the potato.
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7
Melt the butter in a large pot and sauté the onion, carrot, celery, and chili pepper together.
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8
After 5 minutes, add the diced pumpkin and let it cook briefly.
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9
Pour in the vegetable broth and bring to a boil.
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10
Add the potato and simmer gently for 20 minutes until the potato is tender.
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11
Once the potato is cooked, use an immersion blender to puree the soup until smooth.
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12
Strain the soup through a coarse sieve and return to the pot.
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13
Bring back to a boil and skim off any foam from the surface.
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14
Taste and season with pepper and salt as needed.
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15
Serve immediately.
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