Roasted pumpkin and onion soup

Roasted pumpkin and onion soup

  • 1715g Pumpkin
  • 1 Large Onion
  • 1 Garlic Clove
  • 750ml Chicken broath
  • Extra-Virgin Olive Oil
  • Salt
  • Pepper

Preheat the oven to 200 ° C.

On a baking sheet, place the pumpkin and onion cut into halves, or medium-sized pieces, and garlic wrapped in foil. It is not necessary to peel any of the vegetables. Season with olive oil, salt and freshly ground pepper. Bake for 50 to 60 minutes, until the pumpkin is soft and golden.

Remove from the oven and let it cool. In a pot, mix a sprinkle of olive oil, the pumpkin, onion and garlic. Add about half the amount of broth and reduce the puree with a hand blender. Add the remaining broth and blend again to obtain a creamy consistency. If necessary, add a little more broth or hot water and olive oil.

Bring to the boil and simmer for five minutes. Serve with croutons, pink peppercorn, mint leaves or thinly sliced onion.