Autumn-Winter Soup Recipe

Peel and cut the carrots and pumpkin into cubes. Cut the onion into large pieces.

Sauté the onion with a bit of butter in a pot. When it releases a good aroma and begins to brown, add the diced carrots and pumpkin with a little water (enough to just cover the vegetables).

When everything is cooked (a knife should easily pierce the vegetables), blend.

Brown the bread cubes in a mixture of olive oil, celery salt, and paprika in a hot pan.

To finish, serve in a large bowl with a spoonful of sour cream and the toasted bread croutons. Add pepper but do not salt, as the salt is in the croutons with the celery salt. Yum! Enjoy your meal!