Roasted Pumpkin Soup

  1. Preheat the oven to 220 degrees Celsius.
  2. Cut pumpkins in half and place them in a tray with the sliced side up.
  3. Add the unpeeled onions and eason with salt, pepper, olive oil and thyme leaves. Bake for 45 minutes.
  4. In a pan, pour a little olive oil and add the leeks. Saute until tender.
  5. Remove the pumpkin from the oven and, using a spoon, remove the pulp and place it in a pot.
  6. Remove the outer skin of the onion and add them to the pot. Add the chicken broth and bring the mix to a boil.
  7. Mince the ingredients well and season to taste.
  8. 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)

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