Pumpkin Soup

Ingredients

• 1 cup cooking cream
• 1 teaspoon salt
• half a teaspoon pepper
• half a teaspoon turmeric
• half a teaspoon oregano
• 2 cubes chicken bouillon cube
• quarter cup olive oil
• 1 large piece leek
• 1 liter boiling water
• half a kilo pumpkin
• a little parsley
• a little toast bread
• 1 cup milk
• 2 tablespoons flour
• 1 tablespoon cornstarch
• a little water
• a little butter

Instructions

1. Wash the leek well on a cutting board, as there may be dirt inside it, then cut it into medium-thick slices.
2. Turn on the heat and add the olive oil to the cooking pot.
3. Add the sliced leek to the cooking pot over the olive oil.
4. Add the salt and pepper to the cooking pot with the leek.
5. Add the peeled, cleaned pumpkin to the cooking pot with the leek.
6. Stir the ingredients in the cooking pot and leave the leek and pumpkin until softened and slightly caramelized.
7. Add the turmeric to the cooking pot after the ingredients have softened.
8. Add the 2 chicken bouillon cubes to the cooking pot, keeping in mind that the cubes contain salt.
9. Heat the water in a separate pot until it boils.
10. Add 1 liter of boiling water to the cooking pot over the pumpkin and leek.
11. Let the soup boil in the cooking pot for 10 minutes to a quarter hour, until the pumpkin and leek are cooked.
12. Turn off the heat under the cooking pot.
13. Blend the soup ingredients in the pot using an immersion blender, or transfer them to a glass blender and blend until smooth.
14. Return the soup to very low heat in the cooking pot.
15. Add the cooking cream to the cooking pot and stir the soup.
16. Let the soup boil with the cooking cream in the cooking pot for about 3 minutes over very low heat.
17. Serve the pumpkin soup hot in serving bowls.
18. Garnish the pumpkin soup in the serving bowls with a little parsley.
19. Serve the pumpkin soup in serving bowls with toasted bread, if desired.