PUMPKIN AND CARROT SOUP

Steps:

• Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
• Once water is boiling, reduce heat and add all of the chopped vegetables.
• Cook vegetables until tender.
• Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
• Blend the vegetables and continue to add water until the soup reaches the desired consistency.
• Serve with salt, pepper, nutmeg and a dollop of creme fraiche.