1. - Cut the sweet potato, pumpkin, and carrot into cubes, set aside.
2. - Slice the onion and sauté it in olive oil over high heat for 3 minutes. Add the cubes of sweet potato, pumpkin, and carrot, still over high heat.
3. Add soy sauce, a little water (8 cl), and constantly stir without letting it stick to the bottom.
4. - Once the vegetables are nicely browned, add water, coriander, nutmeg, and cinnamon.
5. - Crumble the chicken bouillon cube on top and stir everything together.
6. - Add a pinch of salt and let it cook for about twenty minutes over medium heat.
7. - Use a knife to check if the vegetable cubes are tender.
8. When they are, blend the soup.
9. The soup should be slightly thick and creamy. (Add a little water if necessary, after tasting!)
10. Serve hot.