Created ghostly pumpkin for Halloween and you have no idea what to do with her middle? 😃 Try necessarily vegetarian soup cream, perfect for fall.

Autumn has really established itself as our windows, and thus? Season the pumpkin! Nothing so wonderfully warms in cold and rainy afternoon, like pumpkin cream soup, seasoned with a hint of ginger and hot peppers. I invite you!

Autumn pumpkin cream soup - recipe

2 kg peeled and sliced ​​pumpkin
1 large onion
1 tablespoon clarified butter (for frying the onions)
1.5 liters of water (or vegetable stock, but I did on the water - saving time, and taste equally delicious)
2 medium carrots

For a taste: cayenne pepper, nutmeg, ginger, salt, pepper allspice and a few laurel leaves (worth toss them in gauze and tie, so we can remove it later).

• Cut the onion and fry in clarified butter.
• Chopped pumpkin, carrots and fried onions thrown into a large pot and pour water or vegetable brew.
• The cook 20-30 minutes (until tender). At the end, add all the spices and mix thoroughly.
• Set aside the soup to cool, then the whole blendujemy. Finished!

Soup served with wholemeal toast, interesting tastes well with puff pastry croutons.

Mandatory are also pumpkin seeds! The best are the freshest, just peeled, because it is not worth throwing away seeds taken out while cutting our pumpkin. Yum Yum!

As you can see, this soup is a mega easy to prepare (in the end is the same water and vegetables), but it is what a delicious and healthy! And that the warming after returning from work on a rainy day ... Dish mandatory long autumn days, tasty!