Pumpkin and Butter Bean Stew

Peel potatoes, rinse and cut into 1 cm (approximately 1/2 inch) cubes. The pumpkin pulp also cut into 1 cm (approximately 1/2 inch) cubes. Peel the onion, chop finely and sauté in a pot with oil until translucent. Add potato and pumpkin cubes, sauté briefly and pour in the broth. Simmer for 10 minutes over medium heat.

Rinse the beans in a sieve, drain and add to the soup. Simmer another 5 minutes.

Rinse spinach, separate leaves, trim and spin dry. Season the soup with salt, pepper and nutmeg, add spinach, mix well and distribute the soup among plates or bowls.