Pumpkin And Carrot Soup - cooking recipe

Ingredients

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

Preparation

Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
Once water is boiling, reduce heat and add all of the chopped vegetables.
Cook vegetables until tender.
Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
Blend the vegetables and continue to add water until the soup reaches the desired consistency.
Serve with salt, pepper, nutmeg and a dollop of creme fraiche.