1 Peel and dice pumpkin and potatoes.
2 Heat the stewpot to 2/3 of the maximum power of your stove with the olive oil, and add onion.
3 Sweat the onion for 2 minutes, then add the potato and pumpkin.
4 Brown the mix for 5 minutes then add the poultry stock, tomato concentrate. Finally, add water to the level of the vegetables.
5 Cover with lid and cook for 25 minutes over a low heat. (It only needs to simmer)
6 Blend the soup and add salt, pepper and nutmeg.
7 Add the sour cream to complete the dish.
Tip: For a bit of crunch, add roasted pumpkin seeds at the last moment