Pumpkin and Carrot Soup

Ingredients

• 400 g pumpkin (peeled, chopped)
• 300 g carrots (peeled, chopped)
• 150 g onions (peeled, chopped)
• 1/2 garlic clove
• water

Directions

1. 1

   Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).

2. 2

   Once water is boiling, reduce heat and add all of the chopped vegetables.

3. 3

   Cook vegetables until tender.

4. 4

   Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.

5. 5

   Blend the vegetables and continue to add water until the soup reaches the desired consistency.

6. 6

   Serve with salt, pepper, nutmeg and a dollop of creme fraiche.