Pumpkin soup

Ingredients:

Pumpkin, diced. 3 cups

3 tablespoons butter.

1 medium onion, chopped.

8 cups chicken broth.

1 carrot, peeled and sliced.

1/3 cup heavy cream or whole milk.

Salt and pepper.

2 small kales.

Directions:

Peel the pumpkin then emptied from the pulp and dice it to small cubes ( you can use canned pumpkin). Melt butter over a pan and fry onion until its color be gold.

Add the broth, kale, diced pumpkin, and carrot and season salt and pepper. Leave the mixture  over medium heat with tight cover until the mixture is cooked well.  Blend the mixture by electronic mixer and return to the heat, when it starts to boil add heavy cream and stir well.

For adorning roast spaghetti squash with some butter and place it over the soup.

Note: you can use potato instead of pumpkin in the same steps for making the soup.

You can serve this soup by pouring it in a large pumpkin opened from the top and emptied inside  ” look like a bowl”.