For this recipe you need:
1 sm Pumpkin (cubed)
4 Carrots (diced)
1 sm Onion (diced)
Chicken Broth, Salt, Nutmeg,
Black, white & red Pepper,
teaspoon of heavy cream, Parsley, roasted Pumpkin seeds.


Cook the pumpkin, the carrots and the onion in the chicken broth until they are tender. Mash/puree is all up and add salt and the pepper blend as you like it best. Add a little nutmeg and let it all simmer for about 5 min.
Serve it on deep plates or in a bowl and decorate with heavy cream, roasted pumpkin seeds and parsley.
If you like meat with the dish, how about German Wiener (sliced) and dropped right into the soup to get hot. Serve with a fresh German Kaiserroll.