Roasted Pumpkin Soup
- 2 pumpkins
- 2 onions small
- sea salt
- pepper
- olive oil
- 1 bunch fresh thyme
- 1 leek chopped
- 3 3/8 cups chicken stock preferably homemade
- pumpkin seeds optional
- Preheat the oven to 220 degrees Celsius.
- Cut pumpkins in half and place them in a tray with the sliced side up.
- Add the unpeeled onions and eason with salt, pepper, olive oil and thyme leaves. Bake for 45 minutes.
- In a pan, pour a little olive oil and add the leeks. Saute until tender.
- Remove the pumpkin from the oven and, using a spoon, remove the pulp and place it in a pot.
- Remove the outer skin of the onion and add them to the pot. Add the chicken broth and bring the mix to a boil.
- Mince the ingredients well and season to taste.
- Serve plain for kids, and add a pinch of freshly ground nutmeg and toasted pumpkin seeds for the adults.
pumpkins, onions, salt, pepper, olive oil, thyme, chicken, pumpkin seeds optional
Taken from www.yummly.com/recipe/Roasted-Pumpkin-Soup-895833 (may not work)