- 300g pumpkin
- 100g of cream
- 10g of muscat nuts
- Pinch of salt (you can add more if you wish)
- Cut the pumpkin into cube (1-1.5cm).
- Heat the pan and add olive oil. Then add the pumpkin and a little bit of water (10ml).
- When a pumpkin is soft, take it off from the heat and blend it.
- Add the cream, muscat nuts, pepper and salt. Heat the soup on the low heat for about 2-5 mins.
- Voilà. Your soup is ready. Enjoy!