Pumpkin and carrots cream soup

Serves: 4

Ingredients:

• 4 tablespoons olive oil
• 2 medium onions, finely chopped
• 2 cloves garlic, finely chopped
• 800 grams pumpkin, sliced
• 200 grams fresh cream
• 1 teaspoon honey
• 3-4 medium sized carrots
• 1 litter water
• Salt and black paper to taste

Method:

Heat the oil in a pot and sauté the onion until tender. Add the garlic and sauté for 2 minutes. In a separate pot boil the pumpkin and the carrots, until they become very soft. After that, carefully take away from the boiling water the pumpkin and the carrots and place them in a container, where using a liquidizer mix these into a homogeneous paste. Add fresh cream and a tea spoon of honey. At last slowly add the mixture back to the boiling water in the pot and stir well. Add salt and black pepper to taste. Decorate with parsley and fresh basil when serving.