Pumpkin cream soup with chicken liver

Description

Pretty simple, interesting and healthy soup. Delicate, velvety and, besides, "fun" solar colors. And in the fall so not enough sun...

Ingredients

Cooking

Onions and carrots cut into cubes.

Fry the pumpkin in butter until soft, add the chopped garlic and fry another couple of minutes.

Pumpkin peeled, cut into large cubes.

Cover with water, add thyme and rosemary, bring to a boil and cook for 20 minutes over medium heat.

At this time, the chicken livers, rinse and Pat dry with paper towel. Fry for 3 minutes on each side over high heat.

To shift the liver into the Cup and close tightly with foil. Thus it comes to preparedness.

In a pot of already soft pumpkin add the fried vegetables, boil for a few minutes.

The pumpkin with the vegetable blend. (I do this directly in the pan where the pumpkin is cooked)

Return the pot to the fire. Pour the cream, add the butter. Season with salt and pepper. Warm up for 5-7 minutes more.

Slice chicken liver into small pieces. The soup spill on plates, sprinkle the liver and roasted pumpkin seeds.

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