Roasted Pumpkin Soup

1. 1

   Preheat the oven to 220 degrees Celsius.

2. 2

   Cut pumpkins in half and place them in a tray with the sliced side up.

3. 3

   Add the unpeeled onions and eason with salt, pepper, olive oil and thyme leaves. Bake for 45 minutes.

4. 4

   In a pan, pour a little olive oil and add the leeks. Saute until tender.

5. 5

   Remove the pumpkin from the oven and, using a spoon, remove the pulp and place it in a pot.

6. 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. 7

   Mince the ingredients well and season to taste.

8. 8

   Serve plain for kids, and add a pinch of freshly ground nutmeg and toasted pumpkin seeds for the adults.

* Per serving · 4 servings · Values may vary.

No additional tips available.