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Pumpkin cream soup

Pumpkin cream soup

Peel a squash, grate it and cut it into cubes. Peel the onion and carrots and boil them together with the pumpkin. Put enough water to cover the vegetables. Boil until the vegetables and the pumpkin are well softened. cool a little, then crush with a blender. The result is a puree that is thinned with water in which they boiled vegetables or soup.

Put everything in a saucepan, add the oil and cook for a few more minutes, during which time add the grated ginger and nutmeg, then season with salt and pepper and turn off the heat.

Serve with sour cream and, as a garnish, fry the nuts and seeds in butter and serve with cream soup.