Cream of carrot and pumpkin soup

Heat EVOO in a saucepan over medium heat. Once hot, add the onion in pieces and let it brown.

When the onion is golden brown, add the carrot and the pumpkin in pieces and let it brown for another 10 minutes approx.

After 10 minutes, add the chopped potato, stir and add the water (I always add hot water). At this time, we also add salt to taste and ground ginger.

Cover the pot and let it cook over high heat for about 20-25 min. The truth is that I do not have the time very controlled because I am guided by the potato. Once it is soft and it splits with the utensil you use to stir it, it will be time to remove the pot from the heat. Once it has been set aside, let it rest for a few minutes and mash it.