How to make
Preheat the oven to 570°F (300°C). Place the whole pumpkins in it and roast them, until they soften.
When they cool slightly, remove their lid and remove the seeds and leave the core of the pumpkins aside.
Pour the maple syrup into a pot and add the pumpkin core. Add the broth and boil for 10-15 minutes, then blend it.
Add the cream and nutmeg and mix again.
Pour the mixture into the carved pumpkin and serve the cream soup!
The sweet pumpkin soup is ready.
