Easy Creamy Pumpkin Soup
500 gr. pumpkin, peeled and chopped
1 carrot, shredded
1 onion, sliced
1/3 tsp nutmeg
1/4 tsp turmeric
2 tbsp olive oil
Place pumpkin in a pot, add water just to cover it and cook until soft.
Meanwhile heat the oil in a saucepan. Add carrot and onion, cook until translucent on a medium high heat. Transfer to the pot.
Blender pumpkin, carrot and onion until smooth. Season with salt, add nutmeg and turmeric.
Serve with cream and dill.