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.
Serve with freshly toasted bread, if desired.