Pumpkin cream soup

Instructions

1. Peel the pumpkin, remove the seeds and cut into ~ 2 cm pieces.
2. Cook in a pan covered with water for 15 minutes.
3. Puree the pumpkin.
4. Mix with cream in a pan. Add salt, nutmeg and finely ground pepper. The right amount of salt is important here. Salt until the soup no longer tastes too sweet.
5. If necessary, add more water if the soup is too thick. When the desired consistency has been reached, bring to the boil.
6. Serve with chives.