Pumpkin soup

Ingredients:

- 4 tbsp Olive Oil - 2 Onions, finely chopped - 1kg ( 2.2 lbs) Pumpkin, chopped - 2 chopped carrots - 1l ( 4,22 cups) Vegetable Stock or water with 2 vegetable bouillon cubes - 2 cloves Garlic, peeled and crushed - 1/2 tsp Cumin - 1 tsp Chilli Powder - Salt and Pepper to taste

Preparation:

In a large soup pot, heat two tbsp olive oil. Add in the onions and crushed garlic and cook until the onions are translucent, about 5 minutes. Add the water with the vegetable bouillon cube or the vegetable stock to the pan. Add the pumpkin & carrots and bring to the boil, then simmer for 20 minutes until the carrot is soft. Puree with a stick blender and season the mixture with salt, pepper and chili powder. Bring back to the boil and cook for another 5 minutes. Enjoy!

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