Croatian Pumpkin Soup
Clean the pumpkin and cut it into smaller slices. Peel a carrot, a potato and an onion and cut it into smaller pieces, and cut half of the green pepper into smaller cubes.
Put sliced ​​vegetables in a bowl, pour water so that it covers 6 cm above and put to boil.
Add olive oil, salt and finely chopped celery and parsley.
Cook until the vegetables are soft, or until the potatoes fall apart when touched with a fork.
When the vegetables are cooked, pour off most of the water and mix the ingredients with a stick mixer.
Depending on whether you want a thicker or thinner soup, slowly add the previously poured water.
Add half a tablespoon of butter and mix well.
Pour two tablespoons of cooking cream over the soup in a plate, and add roasted pumpkin seeds for a special taste.
Serve with toasted bread.