Soup of roasted pumpkin
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ingrediencie
800 g hokkaido or butternut squash 3 tbsp olive oil a little sea salt 300 ml vegetable broth 100 ml sweet cream 1 handful fresh herbs such as rosemary, oregano, thyme 6 cloves garlic 1/4 KL nutmeg to taste salt, ground black pepper
step
1. Cut the pumpkin, remove the seeds and cut the flesh and skin into about 3 cm cubes. However, if you use butternut squash, you must peel it. 2. Line a baking tray or baking sheet with baking paper, place the pumpkin on it, sprinkle with salt and drizzle with olive oil. Place the herbs and whole garlic cloves on top and bake the mixture. Bake at 200°C for about 55 minutes. 3. Remove the herbs from the roasted pumpkin, remove the garlic from the skin and blend it with the stock. Bring the cream to the boil in a saucepan, turn off the heat only when the cream has been stirred into the soup. Season with salt, pepper and nutmeg. On the plate, it can be garnished with a spoonful of cream, pumpkin oil or even a piece of roasted pumpkin.
