For soup us, of course, will require meat broth. In about 1.2 liters of broth, cook chicken thighs and chicken liver.
For flavor and aroma, add 2-3 fresh branches of rosemary and Bay leaf to the meat. The broth is cooked for 20-25 minutes. After cooking it is necessary to remove the formed film, pull out the legs, the branches of rosemary and Bay leaves. The liver is left in the pan.
Now we make the roasting. Onions, garlic, carrots, peppers and pumpkins clean and cut. You can not cut too shallow, it does not matter.
Fry the vegetables in butter in this order: onion and garlic, then carrots, red pepper.
Pumpkin fry in pumpkin oil until half cooked.
Gently pour the roasted vegetable mixture and pumpkin in a fragrant broth with liver. Add allspice and a pinch of nutmeg. Cook the soup for 20-25 minutes (check the readiness of the pumpkin, it should be soft).
When the soup is cooked, pass it through a blender or whisk in a combine (nozzle, of course, a knife). At the output we get about 1.8 liters of soup.
We pour the puree soup back into the pot and put on a weak fire (should not boil!). Pour the cream, salt. Stir and keep on fire for 5 minutes.
Serve cream soup is best with crispy crackers. If you cook for guests, you can decorate portions of soup parsley leaves.