- Place the butter into a medium-sized pan. When melted, add the carrots and onion and fry until golden brown.
- Add the pumpkin and fry for a further 10 minutes.
- Gradually add in the flour and cook for 4-5 minutes, mixing well. Add the stock slowly then bring to the boil and simmer for 10 minutes. Remove from the heat.
- Place into a blender and blend until smooth. Serve in a bowl with a piece of goats cheese, crème fraiche or even some whipped cream.