01.  In the 24cm Ironpot cast iron pot, sauté the onion and garlic in olive oil until translucent.

02.  Add the pumpkin and carrot and cook for a few minutes.

03.  Pour in the vegetable stock and cook for 25 minutes or until the vegetables are soft.

04.  Blend the soup until it has a creamy texture.

05.  Season with salt and pepper to taste and serve hot on the Coffee Soup Plate.