Roasted pumpkin cream soup

pobrane

Halloween is near, while the weather gets colder. Great time to grab some fleshy pumpkin and make yourself and for your dear ones, something special like… a pumpkin cream soup. It is elegant, tasty and so, so easy. Good pick for lazy ones.

Ingredients:

1kg pumpkin,
olive oil,
roasted pumpkin seeds,
2 medium carrots,
1 big onion,
salt n pepper to taste

Method:

Wash and peel the skin off the pumpkin. Remove the seeds and cut flesh into small wedges.
Meanwhile, roughly chop onion and carrot. Heat a lug of olive oil over medium heat in a deep saucepan, add all vegetables and cook for about 5 minutes. Add about 0,5 l of water and cook for about 30-40 minutes on a low heat. When the squash is ready, it should be very soft but still fleshy. Do not overcook! Be careful. Blend with a stick blender. Finished.

 

 

 

Peace,

Stanley

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