First chop and fry an onion,then add the finely chopped pumpkin. Add some water, one veg stock cube, salt and pepper and a pinch of nutmeg. Stir every now and then and if it gets too dry add more water.
After a couple of minutes when the pumpkin becames soft,puree the mixture with a hand blender. This is the base of the soup-You can let it cool and freeze it at this stage and use it for your soup at another time.
THE SOUP:-
To start the soup, finely chop a medium onion and fry in a little oil, then add some chopped carrots cut in small chunks. Fry for a minute and then add 1 tbs of tomato puree diluted in a some boiling water (aroung half a cup). Then add chopped potatoes. Continue to stir for a couple of minutes.
When the soup is ready you can eat it as it is or as soon as the soup is done break tiny spaghetti pieces in it,stir,turn off the heat,cover and let the heat cook the pasta.
Another version...if you look it a bit hot...add a few chili flakes in the first stage while cooking the pumpkin and this will give it some heat.
Jacqueline Sammut.