Pumpkin fennel soup

Ingredients

• 600 g Hokkaido pumpkin, diced
• 300 g carrots, diced
• 2 small fennel bulbs, finely diced
• 1 large onion, diced
• 1 thumb-sized piece of ginger, finely diced
• 2 Tbsp olive oil
• 700 ml vegetable stock
• salt
• pepper