Cream of Pumpkin Soup

Ingredients: 800 g pumpkin, 1 liter of chicken broth, 250 g of frozen vegetables, peeled 4 tablespoons pumpkin seeds, 2 tablespoons sour cream, 2 tablespoons pumpkin seed oil, salt, pepper white ground.

Preparation: To prepare the cream - pumpkin soup in the hot broth, place thawed vegetables and cook for 10 minutes. Then strain the vegetables and cool. In the hot broth, add diced pumpkin and cook it until soft. Ready to chop the pumpkin into a saucepan with a blender until a puree. Add the cream - soup sour cream, salt and pepper and serve.