Step 1

1 Chopped onion · 1 tbsp Olive oil

Heat the oil in a pot and sauté the onion for 4–5 minutes, until softened.

Step 2

600 g Peeled pumpkin, cut into cubes · 2 Peeled potatoes, cut into chunks · 2 Peeled carrots, sliced

Add the pumpkin, potatoes and carrots. Stir for one minute.

Step 3

1 l Vegetable stock

Pour in the vegetable stock. Bring to a boil and cook over medium-low heat for 25–30 minutes, until the vegetables are tender.

Step 4

Blend the soup until smooth. If it is too thick, add a little more water or stock.

Step 5

1/2 tsp Salt · 1/4 tsp Black pepper · 1/8 tsp Nutmeg (optional)

Season with salt, pepper and, if desired, nutmeg. Serve hot.