Pumpkin Creamy Soup

Ingredients: 1kg pumpkin, 3 garlic cloves, 1 bulb onion, 2 tablespoons olive oil, 250g cream, salt, nutmeg, pumpkin seed oil to taste.

Directions: Dice the pumpkin, add shredded garlic and onion, and stew (do not fry until golden brown) in preheated oil for 5 minutes, stirring frequently. Add 250g of broth and boil for about 30 minutes until the pumpkin gets soft. Whisk a resulting mixture until pureed, pour the rest of broth, bring to the boil, and add cream, salt, nutmeg, and pumpkin seed oil to taste.