Cream of pumpkin soup and blue cheese

When I started making pumpkin cream soup, I didn’t expect to be the equivalent of the fairy tale: “Bride walks, city beats”, but that’s exactly what happened.

Apparently, on a subconscious level, I decided to reveal my affinity for fine art, but I didn’t expect Jackson Pollock and abstract expressionism to apply them: when I mashed my vegetables, I slapped the wall with vegetables after I lost the blender and my nerves and the vegetable mixture. ” they crossed swords. ” I thought that there was no way my weakness for avant-garde art could have decided to wake up just as I was making pumpkin soup, but I kept mashing it. Then I decided that it would be better to continue to my cherished goal for a creamy mixture on the terrace / mine is glazed and suitable for cooking / and the neighbor decided that he should remind me that from 14:00. until 16:00 no walls are drilled / keep in mind that when I put the bowl with a blender on the hob and everything started to roar from the vibrations of the blender / and finally when I decided to lift the blender I splashed and burned from the hot mixture, but the important thing is that after such vicissitudes get a really delicious soup.
So, here are the necessary products

Necessary products:

0.500 kg. Pumpkin violin
2 pcs. potatoes
1 carrot
1 clove garlic
50 g of pure butter
dill, salt, nutmeg

Method of preparation:

I wash, chop and fill the vegetables with water.
Boil until ready and mash by adding pure butter, garlic and salt.
Season with dill and nutmeg.
The decoration is at your discretion. I used cherry tomatoes, pumpkin seeds and blue cheese.