Ok. This recipe is truly the easiest ever. I make it at least once a week, because it’s the best during this cold season. Get ready for: roasted pumpkin soup!
This recipe is super easy, because you don’t need a lot of ingredients and it doesn’t take a lot of time. Also I haven’t met one single person who didn’t like this one.
List of ingredients
♥ 2 small pumpkins
♥ 2 stock cubes
♥ 3 cups of water
♥ 3 minced (red) onions
♥ 3 garlic cloves
♥ Olive oil
♥ Pepper, sea salt
Set the oven on 175 ºC, then cut the pumpkins into thin slices. Put the slices in 2 large oven trays and sprinkle some olive oil on top. Put it in the oven and let it rest for about 40 minutes. Now turn the pumpkin slices and put the trays back in for another 40 minutes.
If you haven’t already, mince the onions and do the same with the garlic cloves. Put it, together with a bit of olive oil, in a cast iron pan. Stir until the onions turn golden brown (make sure you don’t burn the garlic!). In the meantime you can boil water with the stock cubes. Now get out the pumpkin slices and scoop them into the iron pan and let it rest for about 5 minutes. After that, carefully the stock bit by bit. Get out your hand-blender and blend the pumpkin into a thick creme. Add as much stock as you’ll need, but make sure it stays nice and thick. The only thing you need now is a nice dash of sea salt and some freshly ground pepper.
Tadáááá– enjoy your pumpkin soup!