Carrot Pottage with Sour Cream | Creamy Autumn Vegetable Dish

Peel the carrots and cut them into thin, even slices. Finely chop the onion and garlic. Chop the fresh parsley and set the pumpkin seeds ready.

Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they begin to pop and become fragrant. Transfer to a small bowl and set aside for serving.

Melt the butter in a medium pot, then add the finely chopped onion. Sauté over low heat for 3-4 minutes until translucent, then stir in the minced garlic for half a minute.