Pumpkin Soup (Vegan)

• 350 g pumpkin or 350 g pumpkin puree
• 4 medium onions, chopped
• 3 carrots, sliced
• 1 leek, sliced
• 3 medium potatoes, diced
• 2 teaspoons garlic powder
• 2 teaspoons thyme
• 2 teaspoons rosemary
• 2 vegetable bouillon cubes
• 2 liters water
• 2 tablespoons olive oil
• 1 pinch nutmeg

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.

pumpkin, onions, carrots, potatoes, garlic, thyme, rosemary, vegetable bouillon cubes, liters water, olive oil, nutmeg

Taken from www.food.com/recipe/pumpkin-soup-vegan-287959 (may not work)