Pumpkin Soup (Vegan)

Ingredients

• 350 g pumpkin puree 
• 4 medium onion chopped
• 3  carrots sliced
• 1  leek sliced
• 3 medium potatoes diced
• 2 teaspoons garlic powder 
• 2 teaspoons thyme leaves 
• 2 teaspoons rosemary 
• 2  vegetable cube 
• 2 liters water 
• 2 tablespoons olive oil 
• 1 pinch nutmeg 

Equipment

Directions

1. Fry the onions in the olive oil for five minutes, then add the leeks and carrot, and potatoes and fry for further 5 minutes.
2. Add the garlic powder, herbs, stock cubes and season with salt and pepper.
3. Add the pumpkin and water; stir well and simmer for 30 minutes until the carrots are soft.
4. Blend or leave chunky and serve with alrpo soya cream and chunky bread.