Pumpkin Soup With Nutmeg - cooking recipe

Ingredients

1 kg pumpkin, peeled, de-seeded and chopped
2 medium onions, diced
1.6 litres vegetable stock
4-5 tbsp light balsamic vinegar
1/2 tsp grated nutmeg
2-3 stalks parsley, stalks discarded and finely chopped
1 small baguette, sliced

Preparation

Heat the oil in a saucepan and saute the pumpkin and onion. Pour in the stock, bring to a boil and simmer for about 20 minutes.
Puree the soup, stir in the vinegar and nutmeg and season to taste. Serve with a sprinkle of parsley and a slice of toasted baguette.