Cream-pumpkin soup

Ingredients

• 250 grams of pumpkin pulp
• 70 grams carrots
• 150 grams potatoes
• 0,25 onion bulb
• 0,25 tablespoons butter
• 250 milliliters vegetable broth
• 50 milliliters milk
• salt and pepper
• pumpkin seeds to taste

Preparation method (receipt)

Peel and finely slice pumpkin, carrots and potatoes. Chop peeled onion and saute in butter in a deep saucepan. Cover with broth and bring to a boil. Add potatoes, carrots and pumpkin and cook on low heat under the cover for about 45 minutes. Add salt and pepper. Transfer broth mixture into the container of a blender or processor. Process until smooth. Add milk, warm up, do not boil. Sprinkle with pumpkin seeds and serving.