Carrot-squash soup

Carrot-squash soup

Shopping list: for 3 litres of soup: 1000 g of pumpkin flesh, 500 g of carrots, 2 onions, 1 clove of garlic, 1.2 litres of lean chicken stock (3 cubes + well over a litre of water), 3 big tablespoons of crème fraîche, 5 juniper berries, pepper, salt.

Remove the seeds from the pumpkin flesh and cut the flesh into pieces. Scrub the carrots clean and slice them finely. Chop the onion. Brown the onion in oil with a generous clove of garlic.

Bring the stock to the boil. Add the vegetables and the juniper berries and let it simmer gently for 40 minutes.

Add the crème fraîche and mix everything into a thick soup with an immersion blender. Taste it and season it with pepper and salt.