How to make
Cut the onions and carrots into cubes. Stew the vegetables in a heated pan. Clean and peel the pumpkin. Cut it into small cubes. Add salt to the mixture and add the pumpkin.
Grate a nutmeg and add it. Season the mixture with salt, ginger and garlic powder.
Roast the pumpkin seeds in a non greased pan. When they aquire an appetizing color color, add olive oil, hot paprika, smoked paprika, salt and fry.
Pour the cream into the soup. When the mixture boils again, remove it from the heat and puree, until smooth cream soup is obtained. Garnish with the spicy pumpkin seeds.
