洋蔥切碎，胡蘿蔔和南瓜大致切碎。在大燉鍋裡淋上少許油，加入鹽和胡椒粉，中火加熱。加入切碎的洋蔥炒一分鐘，然後加入胡蘿蔔再炒3-5分鐘，直到邊緣輕微焦糖化。
如果火太大，可以加一點水，然後降低溫度。加入南瓜再煎3-4分鐘。
加入剩下的水，蓋上蓋子。南瓜準備好後，用攪拌機攪拌，如果你喜歡更稀的稠度，可以再加一點水。
Chop the onions, roughly chop the carrots and pumpkin. Drizzle the large saucepan with oil, add salt and pepper and heat to medium.
Add chopped onions and fry for a minute, then add carrots and fry for another 3-5 minutes, until lightly caramelized on the edges.
If the fire is too high, add a bit of water and lower the temperature.
Add pumpkin and fry for another 3-4 minutes.
Add the rest of the water and close the lid. When the squash is ready, blend with a stick blender, adding a little more water if you like a thinner consistency.
用勺子舀進碗裡，上面撒上酸奶、烤南瓜籽、炸培根、辣椒、韭菜碎、豆腐、磨碎的奶酪、一片麵包、蔓越莓幹，或者任何你可能喜歡的東西。你可以在冰箱裡保存2天。
Ladle into bowls and top it with yoghurt, roasted pumpkin seeds, fried bacon, chilli, chopped leek, tofu, grated cheese, a piece of bread, dried cranberries, or anything else you might like. You can store it in the fridge for up to 2 days.