Pumpkin and apple soup

30 g butter

2 onions, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

½ teaspoon ground nutmeg

1 kg pumpkin, chopped

2 green apple, peeled, cored and chopped

6 cups vegetable stock

Freshly ground black pepper

Melt butter in a large saucepan, add onions and garlic and cook over a medium heat, stirring constantly for 5 minutes until onions are soft. Stir in cumin and nutmeg and cook for 1 minute longer. Add pumpkin, apples and stock and bring to boil reduce heat, cover and simmer for 25-30 minutes until vegetables are tender. Transfer soup to food processor and process until smooth. Return to a clean saucepan, bring to simmering, season to taste with black pepper and serve.