Carrot-Pumpkin Puree Soup with Poached Egg and Sautéed Spinach

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

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.

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.

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.

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.

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.