Pumpkin and Carrot Soup
Mushy, creamy and hearty. Those are the words I think befitting this humble soup. Although pumpkin is quite a daunting vegetation that test the limits of my cooking skill, I think that this soup is quite passable.
Ingredients:
half a small yellow pumpkin
one medium sized carrot
a thumb of old ginger, crushed
vegetable stock/chicken stock
salt and pepper to taste
water
Method:
Its a pity I don’t have an oven here, else I would have baked the pumpkin beforehand, so I just cut the pumpkin and carrots into cubes and boil them with the crushed ginger and just enough water to cover all the stuffs nicely. Boil them until the pumpkin and carrots are mushy, discard the ginger and drain the carrot and pumpkins. Keep the water, leaving half in the pot and the other half in a bowl.
Meanwhile, mash the carrots and pumpkin until they are mushy. Use a food processor if you have. Instead of vegetable stock, return them into the pot with half the boiled water, turn on the heat and cook until it is bubbling. If the mixture is too thick, add more water from the water you boil the pumpkins just now.
Adjust the consistency and the creaminess to your liking by adding the vegetable stock. Lastly, when you are satisfied, add salt and pepper to taste.
Sever with panchetta toppings, which sadly, I don’t have any. 
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