Prepare the Pumpkin: Slice off the top and bottom of the pumpkin. Stand it upright and carefully slice off the skin from top to bottom. Halve the pumpkin, scoop out and discard the seeds, then cut the flesh into 1½-inch chunks. 2.
Sauté the Aromatics: In a large pot or Dutch oven, melt 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat.
Add the grated carrot, diced onions, and minced garlic.
Cook, stirring occasionally, for about 10 minutes until softened and fragrant. 3.
Simmer the Soup: Add the pumpkin chunks, ½ teaspoon of salt, vegetable stock, and cayenne pepper to the pot.
Cover and bring to a boil.
Meanwhile, blanch the tomato by dropping it into the boiling soup for 30 seconds.
Remove it with a slotted spoon.
Once cool enough to handle, peel and discard the skin. Halve the tomato, squeeze out the seeds, and mince the remaining flesh.
Add the minced tomato back to the soup.
Reduce the heat to a simmer and cook, uncovered, for 30 minutes, or until the pumpkin is fork-tender. 4.
Blend and Finish: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot.
Blend until completely smooth. Return the puréed soup to the pot over low heat.
Whisk in the sour cream until fully incorporated.
Do not let it boil.
Taste and adjust seasoning with more salt or cayenne if needed. 5.
Serve: Ladle the hot soup into bowls and top each serving with a small pat of butter.
When using a standard blender for hot liquids, never fill it more than halfway.
Remove the small cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
