Pumpkin Cream Soup🎃

Pumpkin Cream Soup This is my favorite version of pumpkin soup. There are so many great ways to serve it: with fried bacon, pumpkin seeds, sautéed shrimp, or croutons - they all pair perfectly! The soup is delicious even without these extra toppings! Ingredients: 🎃 600g sweet pumpkin, 🥕 150g carrots, 🥔 300g potatoes, 🧅 100g shallots, 🥛 200ml cream (18-33% fat), 🧄 5g garlic, 🧈 20g butter for frying, 💧 500ml water or broth, 🧂 salt, pepper, 🍃 1 bay leaf, 🥄 1/4 teaspoon ground nutmeg. Recipe: 1. Peel and chop all the vegetables: pumpkin into cubes, onion into half-rings, carrots into half-moons, and potatoes into cubes. 2. Fry the onion and carrot in butter, add nutmeg to release its flavor during frying. 3. Put all the vegetables and the bay leaf in a pot, add the fried onion and carrot, pour in water, add a bit of salt, and cook for ~20-25 minutes until all vegetables are soft (check with a knife). 4. Be sure to remove the bay leaf and then blend the soup until smooth. 5. Return the soup to the pot, add cream, heat for a couple of minutes, stirring until smooth. Season with pepper and more salt if needed. The soup is ready! 6. My favorite way to serve it: with thin strips of fried bacon. 7. To make it vegan, fry in vegetable oil and use plant-based cream - voilà! 🌱 Enjoy your meal!🎃