Pumpkin Nutmeg Soup

Ingredients Yellow pumpkin: 900gms cut into cubes Potatoes: 2 peeled, cubed Onion: 1 Finely chopped Vegetable stock: 2 lts (Boil, onion, carrot, leek and celery for 20 mins) Crushed cumin: 5 gms Grated nutmeg: 5 gms Fresh thyme: 10gms Parsley and chives to garnish Olive oil: 25ml Method Heat oil in a casserole or in a sauce pan and sauté the onion for 4 to 5 minutes till it is soft. Add potatoes, pumpkin, cumin, thyme and vegetable stock. Simmer vegetables until cooked. Transfer the cooked vegetable to a food processor and process it until smooth. Add the pureed mixture and reheat the mixture. Add  a little vegetable stock if required. Sprinkle grated nutmeg and mix. Serve hot, garnishing it with chopped parsley and chives. The Times of India April 7 2009