Israeli Pumpkin Soup

Vegetable or Chicken Stock
2 onions, chopped
3-4 carrots, peeled and chopped fine
2 tsp salt
1 tsp pepper
Olive oil
5-6 cups of fresh pumpkin pieces
Heavy cream
Finely ground nutmeg
Freshly ground pepper

Saute onions and root vegetables in olive oil. Add chicken or vegetable soup stock to a large stock pot and pour in the sauted onions and root vegetables. Add quartered pumpkin pieces. Bring this to a boil and turn down to simmer for about an hour or until the pumpkin is very soft. Take off heat.

Use a soup processor to make a creamy texture. Serve the hot soup with a drizzle of heavy cream in a swirl. Sprinkle finely ground nutmeg and pepper on top.