Soup with potatoes and pumpkin

Peel the onion, cut into small cubes.

Peel the carrots, wash, dry, cut into small cubes.

In a frying pan, heat vegetable oil, fry the onion and carrot until soft on low heat.

Pour water into a saucepan and put on fire.

Peel potatoes, wash, cut into small pieces.

Put the potatoes in boiling water, cook until soft, salt a little.

Peel pumpkin, cut into medium cubes.

In the middle of cooking potatoes, put pumpkin in the soup, fried vegetables, continue cooking until the vegetables are ready.

I always overcook the veggies a bit so they thicken up the soup.

Wash parsley and dill, dry.

Put greens, bay leaf into the soup, salt and pepper to taste.

Cook for 5 minutes and turn off the heat.

Let the soup stand for 10-15 minutes.

Pour the soup into bowls and serve.

Bon appetit!