Because autumn has come, with capricious weather and lately a bit cold, I prepared an aromatic and slightly spicy pumpkin cream soup, just enough to get the blood moving.
Flavored with ginger, garlic, onion and hot peppers, the pumpkin cream soup is a delight both for those who appreciate the taste first and for those who pay particular attention to the nutritional qualities of the dishes. Pumpkin is among the “miracle” vegetables of autumn, with a large number of vitamins, minerals and antioxidants and a low calorie content (26 kcal/100 gr.). Garlic, onion, ginger and hot pepper, true “natural antibiotics“, are also recognized for their ability to burn calories. Just think what miracles they all do when put together! 😉
So if I have piqued your interest and you are on your way to the market, feel free to buy 1 kg of pumpkin (I bought a pumpkin of almost 2 kg, I made soup from half and jam from the other), 1 head of garlic (this if you take the Romanian one; if you take the Chinese one, you get 3-4 dogs), 2 bigger carrots, 2 suitable onions, a hot pepper (I have small ones in pots, as small as they are pepperoni) and a 1-2 cm piece of ginger. (you can find this at the supermarket, it does not grow in our lands). From the market or supermarket, you also need to take a bottle of white wine (if you don’t have it at home), from which you can donate a mug/a large glass (250 ml.) for gastronomic purposes.
Wash and clean the vegetables (the pumpkin is cleaned of seeds, the skin can remain if it is not very hard), then cut them into cubes.
Grease a non-stick pot (with a double bottom) with a little olive oil (temperature-resistant) and add the above ingredients, mixing for about 3-4 minutes over low heat until they bubble a little. The vegetables will leave a little juice so that the oil does not burn and become harmful. 
Then add 1 glass of white wine, 2-3 glasses of water (until the vegetables are covered with liquid) and salt to taste. 
Place a lid and let the ingredients simmer on low heat for 20-30 minutes. After 20 minutes you can check if the carrot and pumpkin are cooked, if they are soft and easy to crush with a fork, it means they are ready to be mashed. Take the pot off the heat and puree the vegetables in the soup until the mixture becomes creamy, add a little freshly ground pepper, a little salt, if needed and some peeled pumpkin seeds (these instead of bread croutons). 
And that’s about it… healthy and tasty 🙂
