How to make
Peel all the vegetables and cut them into pieces.
Put them to boil in lightly salted water with a spoonful of oil, along with the basil leaves and celery leaves. The amount of liquid should be no less than 3 cups (700 ml) and the lid of the pot should be hermetically closed.
Boil for about 25 minutes or until all the vegetables for the cream soup soften.
Add the butter, black pepper, cayenne peppers and salt to taste.
Blend until perfectly smooth and serve the pumpkin cream soup with fresh basil sprigs.
Enjoy your meal!
The spicy pumpkin cream soup with basil warms the stomach and the heart.
