Vegetarian pumpkin cream soup

Ingredients

• 400 g Butternut squash peeled and cut into cubes
• 500 ml Water
• 3 tbsp Cane sugar
• 1 pinch Nutmeg, ground
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Put the squash cubes into the water and boil them in a cooking pot on medium heat.
2. Add the salt, pepper, and the sugar, then purée the squash with the robot mixer or the blender.
3. Add the ground nutmeg, or more seasoning if needed.