Pumpkin soup

Serves 2-3

Ingredients
- ½ a small pumpkin
- 1 potato
- 2 carrots
- oil
- ¼ onion
- 1 garlic clove
- 300ml vegetable stock
- 50ml double cream
- nutmeg
- salt
- pepper

Directions
Roughly chop the pumpkin into pieces and cook it in the oven covered in tin foil for 30 minutes, or microwave it for 5 minutes, then peel it.
In a pot heat the oil, finely chop the onion and garlic and lightly them. Add the pumpkin, the potato, peeled and chopped into small pieces, and the carrots, sliced. Add the vegetable stock and let simmer for about 20 minutes or till the potato is soft. Blend everything in a blender and pour back into the pot. Add the double cream, nutmed, salt and pepper to taste. Serve with bread.