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I love pumpkin soup not only because of it's unique taste and nutrition benefits (pumpkin and carrots are a great source of Beta-carotene, that is essential for healthy skin and eyes), but also because of the optimistic yellow - orange colour of the soup. Moreover, preparation is extremely simple - pumpkins, carrots and other ingredients can be chopped in whatever-you-like shapes - everything will be blended anyway.

Creamy Pumpkin Soup ingredients:

1 kilo peeled and seeded pumpkin, chopped or cubed

2 potatoes, peeled and chopped

2 carrots , peeled and chopped

1 onion, cut in cubes

1 chopped garlic clove

1 liter of chicken or vegetable broth (please choose which one you prefer)

4 tablespoons olive oil or butter

½ teaspoon curry spices or nutmeg (according to your taste preferences)

salt , sugar and pepper to taste

for garnish: few tablespoons of sour cream, fresh parsley, small pieces of cooked carrot or cubes of toasted bread

Preparation:

Saute onions and garlic in butter or oil for 3 minutes in a large saucepan, then add pumpkin, carrots and potatoes, and let them fry slightly for next 3 minutes. Add curry spices or nutmeg, mix everything and pour broth. Bring to a boil and simmer until the vegetables are soft. When ready, blend everything until smooth and season to taste.

You can serve it garnished with a dollop of sour cream, chopped parsley, cubes of toasted bread or small pieces of cooked carrot (my Grandma cuts carrots into star shapes, but simple cubes or slices will be great as well).

I hope you will enjoy your meal!