Pumpkin soup

Ingredients:
pumpkin — 1 kg
onion — 1 pc.
garlic clove — 2-3 pcs.
potatoes — 1-2 pcs.
carrot — 1 pc.
vegetable or chicken broth — 1 liter
cream or coconut milk — 200 ml
olive oil — 20 g
salt, pepper
pumpkin seeds and fresh herbs for decoration

Preparation:
Peel and peel the pumpkin and cut into large cubes. Chop the onion and garlic, and peel the carrots and potatoes and cut into small pieces. 

Heat the olive oil in a saucepan with a thick bottom. Fry the onion and garlic until golden brown, then add the carrots and brown for another 2-3 minutes.

Add the sliced pumpkin and potatoes to the pan, pour in the broth or water so that the vegetables are completely covered with liquid. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the vegetables are tender. 

When the vegetables are ready, remove the pan from the heat and allow the soup to cool slightly. Then, using an immersion blender, grind the soup to a smooth, creamy texture. 

Return the pan to low heat, add cream (or coconut milk), salt and pepper to taste. You can add a pinch of nutmeg for a spicy flavor. Heat the soup for five minutes, but do not bring it to a boil.
Pour the finished soup on plates, decorate with fried pumpkin seeds and fresh herbs. 

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