1 medium pumpkin
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons oil or butter
4 cups chicken broth or vegetable broth
1 cup cooking cream (optional, for richer texture)
½ teaspoon salt (or to taste)
½ teaspoon black pepper
A pinch of nutmeg (optional but recommended)
A pinch of cumin (optional)
1. Roasting the Pumpkin
Cut the pumpkin in half and remove the seeds.
Place it on a baking tray and roast at 200°C for 1 to 1.5 hours.
Check doneness: if the pumpkin is soft and tender, it’s ready.
Scoop out the flesh and set aside.
2. Making the Soup
In a pot, heat the oil or butter and sauté the onion until soft.
Add the garlic and cook for one more minute.
Add the roasted pumpkin and stir well.
Pour in the broth and let it simmer for 10 minutes.
Blend the mixture using a hand blender or regular blender until smooth.
Return it to the pot and season with:
Salt
Black pepper
Nutmeg
Cumin (optional)
Add the cream and let it simmer gently.
Serve hot and enjoy!
