Pumpkin cream soup with radish sprouts

1 small pumpkin 
1 small onion 
3 tablespoons chopped chives 
1 tablespoon finely chopped parsley 
1 cup chicken broth (with us always is Rosula of Sunday and always up to something useful) 
1 clove garlic 
salt and pepper colored - MILL 
fried onion to sprinkle 
radish sprouts to sprinkle 
1 tablespoon butter 
2 tablespoons olive oil 

Pick the flesh of the pumpkin. Fry in olive oil and garlic onion cut into small cubes. As already golden brown add the pumpkin flesh and fry about 5 minutes, then add the butter, season with salt and pepper and fry over medium heat about 4 minutes more. Boil chicken broth in a pot (ours was the broth). Add fried pumpkin, cook time 5 min. Then add the parsley and chives, mix to a smooth cream. If it is still too sparse to reduce the heat until the proper density. Serve with roasted onion and radish sprouts.

Thick thai soup with seafood

Because we love seafood we decided to take a warming soup with that aphrodisiac. But it was not a normal day, it was our anniversary ... Yes, we are together equal to two years, we found that the combination of delicious gifts of the sea together with consummate taste of champagne in a Thai accent is so special to us at the perfect dish.

What's needed?

600 g of frozen seafood mix, 
2 large carrots, 
2 leeks (white tip), 
4 cloves of garlic, 
4 tablespoons olive oil, 
2 tablespoons butter, 
pack "idea ... Thai soup" Winiar
one glass of champagne, 
Pepper black-MILL, 
sea salt-MILL, 
3 drops of fish sauce 
1.5 cups of water 

Seafood thaw, rinse and drain the excess water. 
carrots and leeks, cut into bars. 
saucepan fry in olive oil, chopped garlic into small pieces. 
To add garlic, seafood and veggies, salt and pepper, add the fish sauce fry together for about 4 minutes and add 1.5 cups of water and cook about 10 minutes. Then pour the champagne. Everything minute boil, wait until the water has evaporated slightly and add the butter to soup slightly thickened.

Creamed corn soup with a pinch of chilli

Continued Mexican trip, awaken the sense of eaten moment! Wonderful cuisine.

What we need?

1 can of  corn,

1.5 cups  of water ,

1  bouillon cube,

1 chilli ,

1 tablespoon  butter ,

1 onion ,

3 cloves  of garlic ,

1 tortilla

1 tablespoon olive oil

Corn fry lightly in butter in a saucepan. 
Bouillion cube dissolve in 1.5 cups of hot water and pour corn. 
Add the peeled and cut into quarters onion, cloves of garlic and chilli (without seeds)  
Boil it all together for about 10 minutes. 
After 10 minutes, pull off from cooker and blend, then rub by thin sieve the best two times so that it was not feeling skin of corn in cream. 
We put the soup back on cooker and cook until it is smooth and creamy.
Cut tortillas into strips and fry in a pan with olive oil to make them crispy.

I recommend heartily, ideal for any time of year,

Enjoy!