Cream Of Pumpkin

Cream Of Pumpkin.
I decided to share my favorite soups this week.
Pumpkin cream is my family's first choice. We like it hot, and it doesn't matter if it's served as a first course at lunchtime or as a single dish for the evening. This pumpkin cream is exquisite, simple to prepare and very light.

Preparation:
Peel the onion and cut it. Cut the carrots into pieces. Also cut the pumpkin into small cubes.
Put two or three tablespoons of (olive) oil in a saucepan and brown the onion over low heat. When it starts to brown, add the pumpkin and carrot pieces, sauté for a few minutes and then add the water until the ingredients are covered. A pinch of salt to taste and cook for about 20 minutes.
Then add a little cheese, as well as the pepper, then grind everything very well in the electric mixer.
We already have this delicious pumpkin cream ready to serve, which we can customize by adding other vegetables or meats and even sausages.
As someone who likes a slightly spicy side, I added ginger and small cachucha peppers.
The neighborhood delicatessen, closed for 8 months due to the health situation, has finally reopened. Indeed, little by little, agricultural and other markets are being revitalized. Traditional commercial dynamics are slowly returning to their usual pace, although prices have risen everywhere.
So today we are going to eat the pumpkin cream with a few pieces of chorizo with spinach, an innovative product that seems delicious. A real treat.