How to cook Pumpkin soup - Recipe

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How to cook Pumpkin soup?

Spread the vegetables evenly on a baking sheet.
Drizzle with oil, salt and pepper.
Bake in a preheated oven at 400°F (200°C) for about an hour or until the vegetables are tender.
Once the vegetables are baked, transfer them to the pot and and blend with a blender, gradually adding chicken broth.
Add dash of nutmeg, cinnamon, and additional salt and pepper to taste.
Bring to a simmer and let it cook for about 5 minutes to allow the flavors to meld.
Meanwhile, while the soup is cooking, you can toast the seeds and make croutons if desired.
Stir in the heavy cream and serve the soup.
Ladle the soup into bowls and garnish with additional cream, pumpkin seeds, and fresh parsley.

Ingredients:
Fresh Pumpkin or Butternut Squash: 800g, peeled and cubed
Onions: 180g, chopped
Carrot: 100g, diced
Tomatoes: 160g, cut in halves
Garlic: 10g, cloves
Olive oil - 25g
Chicken Broth: 600ml
Heavy Cream: 100ml
Pumpkin Seeds: 20g, for garnish
Fresh Parsley: 1 tbsp, chopped
Nutmeg: 1 dash
Cinnamon: 0.5 tsp
Coarse Sea Salt: 1 tsp
Black Pepper: To taste

This recipe makes about 3 servings, with each serving containing approximately 350 calories. Serve warm and enjoy your comforting bowl of pumpkin soup!

Enjoy your delicious and creamy Pumpkin Soup!
Bonne Appétit!

Tips:
For a vegan option, you can substitute chicken broth with vegetable broth and use coconut cream instead of heavy cream.
Feel free to add other spices like cayenne pepper for a bit of heat or different herbs for varied flavors.
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