Caribbean soup with pumpkin, cream and nutmeg.

"Traditional recipe of Caribbean cuisine, aromatic pumpkin soup with cream and nutmeg."

3 tablespoons Butter
1 onion
2 -3 cloves of garlic
2 tomatoes
400 g of pumpkin
Pinch of sugar
2 bay leaves
1 liter of chicken broth or water
1 tsp. Thyme
salt and pepper
1/2 cup cream
A few drops of chilli sauce
Pinch of nutmeg

Preheat the oil. Fry finely chopped onion and garlic.

Tomatoes should be boiled and cut into cubes. Wipe the pumpkin and cut into small pieces.

Fry the pumpkin along with onions, add a pinch of sugar. Then add the tomatoes and bay leaf. Extinguish about 10 minutes.

Broil the broth. Add thyme, salt and pepper. Transfer the vegetables to the broth and cook for about 30 minutes until the pumpkin becomes soft.

Pour the soup into the blender, add the cream, everything is fine to grind.

Pour again into a saucepan, add a few drops of chili sauce and nutmeg, bring to a boil.

Serve with fresh parsley.