Carrot-Pumpkin Puree Soup with Poached Egg and Sautéed Spinach

• 8 medium carrots⇄
• 800 g pumpkin or butternut squash⇄

Peel and roughly chop the carrots and pumpkin into even-sized pieces to ensure uniform cooking. Place them in a large pot.

💡 Cut the vegetables into similar sizes to speed up cooking time and achieve a consistent texture.

• 1600 ml vegetable or chicken broth⇄

Pour the broth over the chopped vegetables in the pot. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook for 20 minutes at a gentle bubble, or until the vegetables are fork-tender and easily mashed.

💡 Keep the lid slightly ajar to prevent boiling over while allowing steam to escape.

• 400 g fresh spinach⇄

Rinse the spinach thoroughly under cold water to remove any grit. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.

💡 Dry the spinach well to avoid excess water in the pan, which can make it soggy instead of crisp.

• 4 tbsp butter or ghee⇄
• 1 tsp nutmeg⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

Remove the pot from heat. Add butter, nutmeg, salt, and black pepper to the cooked vegetables. Use an immersion blender to puree the mixture directly in the pot until completely smooth and velvety, about 2-3 minutes. Keep warm on low heat.

💡 If you don’t have an immersion blender, carefully transfer the mixture to a countertop blender in batches to avoid splattering.

• 4 large eggs⇄
• 4 tsp white vinegar⇄

Fill a small saucepan with water and bring to a gentle simmer over medium heat, around 90°C. Add vinegar to the water. Crack one egg into a small cup. Create a gentle swirl in the water with a spoon and carefully slide the egg into the center. Poach for 3 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and set aside on a paper towel. Repeat for remaining eggs.

💡 Use fresh eggs for poaching as they hold their shape better in the water.

• 2 tbsp olive oil⇄
• 2 cloves garlic⇄
• 0.5 tsp salt⇄

Heat olive oil in a large skillet over medium heat, around 160°C. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Add spinach in handfuls, stirring constantly for 2-3 minutes until wilted and bright green. Season with salt.

💡 Don’t overcrowd the pan; cook in batches if needed to ensure even wilting without steaming.