Making Cream Soup with Pumpkin, Nutmeg and Seeds

The best bet for a cold season would be something pungent, thick and hot. Pumpkin soups are just that – scalding and nourishing especially if you add some pepper. You can make a milder version if you don’t want them too spicy.

Ingredients for Cream Soup with Pumpkin

• 2.2 lb pumpkin
• 2 carrots
• 1 nutmeg
• 0.4 pt or 1 glass cream
• 0.2 lb Philadelphia cheese
• a clove of garlic
• 2 tablespoons olive oil
• red pepper, salt, pumpkin seeds to taste

Recipe for Cream Soup with Pumpkin

1. Fry a clove of garlic on olive oil. Peel a pumpkin and a carrot and cut up any way.
2. Put carrot, pumpkin and fried garlic into a pan, pour some water in just to cover the vegetables. Boil on low heat until soft.
3. Put the vegetables into a blender and make a puree.
4. Put it on heat again, add cream and Philadelphia cheese, bring to boil.
5. Add grated nutmeg, salt and pepper.
6. Serve the cream soup hot sprinkled with fried pumpkin seeds.