Sepia - Pumpkin

Pumpkin soup tomorrow, yum yum!!

Veggie Pumpkin Soup
2 onions, chopped
2 carrots diced or sliced
30 g butter or margarine
2 Veggie stock cubes
1 handfull of veggie broth mix soaked for at least half an hour
2 litres water
2 medium potatoes peeled and sliced
flesh from I medium pumpkin
1 ltr semi skimmed milk
2 g ground nutmeg
salt & pepper your desired amount, I found this need more than the average amount of salt
230 g sour cream
4 g chopped fresh parsley

DIRECTIONS
In a large saucepan, saute onion in butter until tender. Add water and the stock cubes. Then add the broth, potatoes and pumpkin, carrot; cook until the veggies are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream.