Pumpkin soup | Challenge 22

Ingredients

• 3 cups pumpkin of your choice, cubed (or 350 g)
• 1 onion, chopped
• 1 large carrot, cubed
• 1 bunch of celery stalks, diced
• 1 tbsp fresh ginger, chopped
• 1 tbsp olive oil
• 5 cups vegetable broth or stock (or 1.2 l)
• ½ tsp ground cinnamon
• ⅛ tsp nutmeg
• ¼ cup hazelnut butter (or 60 g)
• Salt and black pepper to taste