Ingredients
– 1 small pumpkin (about 1 kg)
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 teaspoon ground cinnamon
– 1/2 teaspoon nutmeg
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup cream
Method
1. Preheat your oven to 190°C. Cut the pumpkin in half, remove seeds, and scoop out the insides. Place halves on a baking tray and drizzle with olive oil, salt, and pepper. Roast for 30-40 minutes until tender.
2. While the pumpkin roasts, heat a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for another minute.
3. Once the pumpkin is ready, scoop the flesh from the skin and add it into the pot. Mix in the cinnamon and nutmeg, then pour in the vegetable broth. Bring everything to a simmer.
4. Allow the soup to simmer for 15 minutes. Blend the mixture until smooth using an immersion blender or a regular blender.
5. Stir in the cream and heat through. Serve hot in bowls and enjoy with crusty bread.
You may also be interested in the following websites:
GardenBix.com
cheeseofchoice.org
chocolatebix.com
freescience.info
