Pumpkin cream soup

Aromatic and easy-to-make pumpkin cream soup, perfect for cold days.

Ingredients

1 kg peeled and chopped pumpkin

1 large potato

2 carrots

1 onion

1 medium-sized piece of ginger root

50 g butter

150 ml cooking cream

pepper

pinch of thyme

salt

stalk of wild leek

Clean 1 kg of pumpkin of seeds and peel and cut it into cubes about 2 cm in size.
Peel and cut into cubes about 2 cm in size 1 large potato and 2 carrots.
Peel and finely chop 1 onion.
Peel and grate finely on a fine grater 1 medium-sized piece of ginger root.
In a large pot, melt 50 g of butter over medium heat. The butter is ready when it stops sizzling and turns golden.
Add the chopped onion to the pot and sauté for about 3-4 minutes until it softens and becomes translucent. Stir occasionally to prevent burning.
Add the carrots and ginger to the pot and cook for another 5 minutes, stirring periodically.
Add the potatoes to the pot and pour the vegetables with about 200 ml of water, enough to cover them. Simmer over medium heat for about 10 minutes until the potatoes are tender.
Add the chopped pumpkin to the pot and cook for another 10-15 minutes until it is completely tender. Stir occasionally.
Season the soup with pepper and salt to taste.
Add a pinch of thyme and stir well.
Remove the pot from the heat and add 150 ml of cooking cream. Stir until the cream is well blended with the soup.
Blend the soup with a hand blender until it is smooth and creamy.
Serve the hot pumpkin cream soup, garnished with a few sprigs of wild garlic.