Yesterday I made some pumpkin soup! Yummy!
What do you need?
Pumpkin – onions – garlic - olive oil – herbs – water – stock cubes – leftover veggies
Just cut one pumpkin in large chunks, don’t peel them yet, put them on an oven tray. In between the pumpkin put some garlic cloves (also not peeled!), one or two onions cut into four. Drizzle with olive oil, sprinkle with herbs (thyme, rosemary, salt, pepper, oregano,… use whatever is within reach!). Put in the oven until tender (about 40 min on 180°C).
Scoop the tender pumpkin out of the peel and throw the good part, not the peel ;-) in a cooking pot. Also add the soft onion, squeeze in the garlic (just squeeze them out of their jacket). If you have some veggies left that need rescuing, put them in (I had a lonely poor tomato lying in the fridge). Add water (depends on the size of the pumpkin, just put it under water) and stock cubes and let it boil for ten minutes.
Blend the mixture, add extra water and herbs according too personal taste. Mine was a bit on the spicy side (small pumpkin, lots of herbs…), so I added a nice dollop of cream before serving.