Creamy Vegetable Soup

Peel onion and potatoes, trim and cut both into cubes.

Peel carrots and cut together with pumpkin flesh into cubes. Rinse beans and cook in salted water until al dente.

Heat oil in a pot and saute prepared vegetables briefly then add drained beans.

Add broth to the pot and cook over medium heat for about 20-25 minutes until vegetables are soft.

Puree soup finely and season with salt, pepper and nutmeg. Add some more broth if needed to reach desired consistency.