CARROT AND PUMPKIN CURRY CREAM SOUP

Ingredients:
2 pieces (300 g) carrots import, peeled, steamed, mashed
250 grams pumpkin, cut into squares, steamed
275 grams of meat has deep, cut into squares
1 onion, cut into squares
2 cloves garlic, roughly chopped
2 tablespoons flour
500 ml beef broth
200 ml cooking cream
1/2 tablespoon of salt
1/4 teaspoon ground pepper
3/4 teaspoon curry powder
5 pieces of curry leaves, thinly sliced
2 tablespoons olive oil, for sauteing

How to make:
Soup: heat margarine. Saute garlic and onions until fragrant. Insert meat. Stir until changes color. Add the flour. Stir until grained. Pour a little broth until smooth. Enter blenderan carrots. Stir well.
Add salt, pepper, and curry powder. Stir well. Pour the cooking cream. Stir until bubbling. Add pumpkin and curry leaves. Stir well.
Serve cream soup with bread nets.