How to make
Clean the vegetables and cut them into cubes.
Put them in a pot with a thick bottom, pour olive oil over them, put the lid on and stew them, until they soften.
Add the dry spices, cream and cook briefly.
Blend all of the products.
Serve the pumpkin cream soup warm, sprinkled with grated Emmental and with toasted slices of bread.
Pumpkin cream soup with emmental - a wonderful autumn soup for the soul.
