Pumpkin and Potato Soup

Cut the pumpkin and potatoes into cubes.

Chop the onion and sauté it in a large pot with the extra virgin olive oil.

Add the pumpkin and potatoes, and cook for a few minutes to infuse the flavours.

Pour the hot vegetable stock into the pot.

Let it cook for about 25 minutes, until the vegetables are soft.

Blend everything with a hand blender until you get a smooth cream.

Season with salt and pepper to taste.

Serve the soup hot, with a drizzle of raw olive oil or some croutons if you like.