Cream of pumpkin soup

Ingredients (serves 4)

1 pumpkin.
3 carrots.
2 or 3 onions.
1 tablespoon crème fraîche.
1 knob butter.
Salt and pepper.
Basil hydrolat.

Preparation

Peel vegetables and cut into small pieces. Brown onions in butter.
Add the diced carrots and pumpkin and allow to brown. Cover vegetables with water and cook for around 20 minutes. Blend and add crème fraîche to obtain a velouté.
Season with salt and pepper.
Finish by adding 3 or 4 tablespoons of basil hydrosol, just before serving (or 1 tablespoon directly onto each plate).

You can vary the flavors by replacing the basil with lovage, rosemary, thyme..