Pumpkin Soup

Cut 150 gr Pumpkin, 45 gr Potatoes, and 20 gr Carrots into small cubes and finely chop ¹/₄ head Onions and ¹/₂ clove Garlic.

Heat ¹/₂ tsp Butter in a deep pot and sauté the onion for 3–4 minutes until softened. Add the garlic and cook for about 1 more minute.

Add the pumpkin, potato, and carrot. Stir and cook for about 2–3 minutes.

Dissolve the vegetable broth in 200 ml Water, pour it into the pot with the vegetables, and bring the soup to a boil. Reduce the heat and simmer for about 20 minutes, until the vegetables are tender.

Blend the soup with a blender until smooth and creamy. Add 25 ml Vegetable cooking cream and stir.

Add salt, black pepper, and nutmeg to taste.

Pour the soup into bowls and sprinkle with pumpkin seeds.