Ingredients:

• One small pumpkin, peeled, deseeded, and chopped into chunks (we used plastic children’s safety knives)
• One onion, finely chopped
• One carrot, peeled and chopped
• Two potatoes, peeled and chopped
• One litre of vegetable stock
• One tablespoon of olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
2. Add the pumpkin, carrots, and potatoes to the pot, stirring well.
3. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for about 25 minutes, or until the vegetables are tender.
4. Blend the soup using a hand blender until smooth. Season with pepper, and optional spices to taste.
5. Serve warm with a slice of crusty bread – perfect for dipping! We got a great two-ingredient recipe for bread rolls check it out here.