Servings - 4

Ingredients: 

• 1.5 kg pumpkin 

• 2 onions 

• 200g potatoes 

• 200g carrots 

• 1 whole garlic 

• Olive oil 

• Salt & pepper 

• 2-3 cups of Vegetable broth Water 

• 50 ml cream   

Method: 

1. Begin by cutting the pumpkin in half and removing the seeds. 

2. Place the pumpkin halves on a baking tray. 

3. Add onions, potatoes, carrots, and whole garlic cloves to the baking tray.

4. Generously brush olive oil over all the vegetables. 

5. Roast the vegetables in the oven at 180ºC (350ºF) for approximately 45 minutes, or until they become tender. 

6. Once roasted, cut the pumpkin into pieces or scoop it out from the skin. 

7. Squeeze the roasted garlic cloves and allow them to cool down. 

8. Transfer the roasted vegetables and garlic to a blender, adjusting the water quantity as needed. 

9. Blend the mixture into a smooth paste. 

10. Transfer the blended mixture to a pot and add vegetable broth. 

11. Bring it to a boil or cook until you achieve your desired soup consistency. 

12. Finally, add cream and let it simmer for a minute before serving. 

13. Enjoy your delicious homemade soup!