Creamy Pumpkin Soup - cooking recipe

Ingredients

1/2 teaspoon olive oil
1/3 red onion, sliced
1 medium carrot, cut into 1/4 inch slices
1 teaspoon ginger
1/2 cup water
1/4 cup gluten-free vegetable stock
1/3 cup canned pumpkin
1 pinch nutmeg
1 teaspoon gluten-free nonfat sour cream (optional)

Preparation

Heat olive oil in a pot over medium heat.
Add onion, carrot, and ginger; cook until golden, stirring constantly.
Stir in water, broth, pumpkin, and nutmeg.
Reduce heat and simmer for 3-5 minute.
Remove from heat and puree in blender.
Enjoy!