Preparation time: 20 min
Cooking time: 30 min
Serves 6

 INGREDIENTS

• 1 lb of pumpkin
• 3 potatoes
• 1 onion, thinly sliced
• 2 cups poultry stock
• 1 tbsp tomato concentrate
• 1 tsp nutmeg
• 1 tbsp olive oil
• Salt & pepper
• 2 tbsp sour cream

METHOD

Peel and dice pumpkin and potatoes.

Heat the stewpot to 2/3 of the maximum power of your stove with the olive oil, and add onion.

Sweat the onion for 2 minutes, then add the potato and pumpkin.

Brown the mix for 5 minutes then add the poultry stock, tomato concentrate. Finally, add water to the level of the vegetables.

Cover with lid and cook for 25 minutes over a low heat. (It only needs to simmer)

Blend the soup and add salt, pepper and nutmeg.

Add the sour cream to complete the dish.

Tip: For a bit of crunch, add roasted pumpkin seeds at the last moment