Pumpkin cream soup Recipe

In a saucepan, sauté chopped onions, garlic and carrots in butter. Add the diced pumpkin (skinless) and fry for 5 minutes. Then pour boiling water so that the vegetables are slightly covered. Cook for 20-25 minutes until the pumpkin is fully tender and cooked. Partially drain the broth into a separate bowl, and blend the remaining vegetables in the pot with a hand blender until a perfect creamy mass. Add cream, salt, pepper, nutmeg, and if the mass is too thick — the saved broth. Return to the heat, bring to a boil (do not boil) and turn off. Garnish with roasted pumpkin seeds when serving.