Pumpkin Soup - cooking recipe

Ingredients

2 medium onions, diced
1 kg pumpkin, peeled, de-seeded and chopped
800 ml vegetable stock
3-4 tbsp white wine vinegar
1/2 tsp grated nutmeg
1 tsp sugar
1 tbsp parsley, chopped

Preparation

Heat the oil in a large saucepan and saute the onions and pumpkin. Add stock to the pan. Bring to a boil, then cover and simmer for 20-25 mins.
Puree the soup. Stir in the vinegar, nutmeg and sugar and season with salt and pepper. Serve with a sprinkle of chopped parsley and a slice of toasted baguette.