Finely chop the onion, grate the carrots on a coarse grater. Sauté the vegetables in olive oil until tender. Cut the pumpkin into small pieces, the weight is already peeled pumpkin.
Put pumpkin, carrots with onions, bay leaf and pour milk into the pan, and pour cream of 10% fat, of course. Season with salt and season to taste, simmer for about 15 minutes.
Remove the soup from the heat, add the grated cheese, remove the bay leaf and beat everything with a blender. You can add a few cloves of garlic.
Put the soup back on the fire and cook after boiling for 5 minutes. Serve the soup hot by adding a few drops of pumpkin oil as desired.
Pumpkin puree soup turns out to be tender, tasty, hearty, but at the same time quite light. This dish is perfect for children and adults, cooking it is very simple and fast. It has a delicate creamy taste and at the same time bright and rich. For a pumpkin lover, this is just a find, such a soup is very useful, it is easily digested.